Recipe: Black Strap Molasses Spice Cake

Sweeten your transition to winter with a flavorful, nutrient-filled, sugar alternative Black Strap Molasses Spice Cake. Embrace the sweetness of the new season!

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Dry Ingredients:

• 2 ½ cup Unbleached All-Purpose Flour sifted
• 2 tsp Baking Powder
• 1 tsp Baking Soda
• 1 TBSP Powdered Ginger
• 2 tsp Powdered Cinnamon
• ½ tsp Powdered Cloves
• ½ tsp Salt
• Powdered Sugar for serving topping 

Wet Ingredients:

• ¾ cup Olive Oil
• ⅔ cup Molasses
• ⅔ cup Maple Syrup
• ¾ cup full fat Coconut Milk
• 1 TBSP freshly grated Lemon Zest
• 1 TBSP Vanilla
• 1 TBSP Apple Cider Vinegar 

Directions:

1. Preheat oven to 350F
2. Grease (1) 8” cake pan or Bundt pan with olive oil
3. Measure out and combine all of your dry ingredients into a mixing bowl. Whisk together until fully blended.
4. In a second mixing bowl, measure out and combine all of your wet ingredients. Whisk together until fully blended.
5. Pour your wet ingredients into the bowl with the blended dry ingredients.
6. Mix together until you have a thick batter and then stop. Do not over mix.
7. Pour into the prepared cake pan and place into the preheated oven.
8. Bake for 25-30 minutes. Check halfway through and turn the pan halfway so it bakes evenly.
9. Test for doneness by inserting a toothpick. If it comes out clean it is done.
10. Serve topped with blood orange marmalade (You can find a recipe for that here) and/or powdered sugar and cinnamon.

~ Chef Christine Moss, The Garden Cafe Woodstock