Vegan Gingerbread Cake

Ingredients

Dry

1. 1 cup Spelt flour (or use whole wheat pastry flour or other flour) 2. 1/2 cup unbleached white flour 3. 1.5 teaspoon baking powder 4. 1/4 teaspoon baking soda 5. 2 Tbsp candied ginger, chopped small 6. 1 tsp cinnamon 7. 1/2 tsp ground ginger (use more if omitting fresh ginger) 8. 1/4 tsp ground cloves 9. 2 Tbsp chopped walnuts or other nuts 10.2 to 3 Tbsp vegan mini chocolate chips like Enjoy life ( or use nuts or seeds)

Wet

1. 2 Tablespoons chia seeds or flax seed meal 2. 1 Tbsp candied ginger 3. 3/4 cup non dairy milk like almond or coconut 4. 1/2 cup + 2 Tbsp coconut sugar or ground raw sugar 5. 2 Tbsp oil 6. 1/4 teaspoon fine sea salt 7. 2 tsp vanilla extract 8. 2 Tbsp molasses (use light molasses if you like a lighter molasses flavor) 9. 1 Tbsp fresh ginger, minced or grated

Instructions

1. Preheat the oven to 365 deg F. 2. In a bowl, whisk all dry ingredients except walnuts and chocolate chips, and keep aside. 3. Grind the chia seeds with a Tbsp of candied ginger. (optional. you can use pre-ground chia or flax seeds) 4. Mix chia-seed meal/flaxmeal with the non dairy milk and let sit for 2 minutes. Add the rest of the

ingredients under wet, mix until the sugar is combined well. 5. Transfer dry to wet. Mix to just about combine. Fold in the nuts and chocolate chips. 6. Pour the batter into greased and floured bread pan or parchment lined pan. The batter will be a stiff

batter, so even it out in the pan. 7. Bake for 35 to 40 mins or until a toothpick from the center comes out clean. Cool for 5 minutes, then

remove the cake from the pan. Cool completely before slicing. 8. Store on the counter for a day or 2 and refrigerate for upto 7 days.