Eggless Holiday Spice Cake
This cake is moist, has a little density and is very flavorful!
Ingredients
- 1/2 cup butter
- 2 cups evaporated cane juice or sweetener of choice
- 3 tablespoons flax seed meal (ground flax seed)
- 1/2 cup water (to be mixed with flax seed meal)
- 2 1/2 cups flour of choice (for gluten free, see notes below)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1 cup sour cream
- 1/4 cup molasses
Instructions
- In a small dish or bowl mix together the ground flax seed and water. Let sit for 5 minutes thicken and gel
- In the meantime, grease and flour a 9x13" pan
- In a large mixing bowl or large measuring cup (8 cup), cream butter and sugar with a hand mixer
- Add the dry ingredients, molasses and sour cream and mix till it comes together
- Stir in flaxseed mixture
- Beat for 2-3 minutes on medium to high speed
- Pour the cake batter into the prepared pan
- Bake at 350 for 35-40 minutes
- You can test with a toothpick for doneness. Cool to room temperature and then cover with a lid
- Frost if desired
Notes
For gluten free-substitute 2 cups rice flour and 1/2 cup tapioca flour and 3/4 teaspoon xanthan gum
If you are not looking for an egg free dessert, then replace the flax seed and water mixture with 3 eggs
For a totally vegan option, replace butter and sour cream with a dairy free substitute
In place of using a 9x13 pan, you can use two round 9-inch pans. Lightly grease the pans and place parchment paper or parchment sheets inside the pans. Bake at 350 for 25 minutes. You can use a toothpick to test for doneness. Remove from oven and allow to set for 10 minutes. Then gently lift the parchment paper up with the cake and transfer to wire rack to finish cooling. Frost with your favorite frosting and serve soon after