Gingerbread

Gingerbread feels like a fall type of snacking cake. No butter or eggs needed, pretty much everything you need to make this cake is already in your pantry. Top it off with a dusting of confectioners sugar, and you’ve done!

• 1 1/2 cups flour
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 + 1/8 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 1/2 teaspoons ground ginger
• 1/4 teaspoon cloves
• 1/4 teaspoon salt
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 tablespoon cider vinegar
• 1/4 cup molasses* (see note)
• 1 cup water
• confectioners sugar (for dusting)

1. Preheat oven to 350º, grease an 8″ x 8″ baking dish.
2. In a large bowl whisk flour, sugar, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
3. Using a spoon, make 2 small wells in the flour mixture, and one larger one. Pour the vanilla and the vinegar in the smaller wells, and the vegetable oil in the larger. Add the molasses and water to the bowl, and stir with a spoon until the batter is smooth.
4. Add to prepare pan and bake for 35 minutes, testing with a toothpick. Let cool in pan completely, and dust with confectioners sugar.

*Spray measuring cup with baking spray before adding molasses, it’ll pour out of the cup easily.