Jackson Pollock Gingerbread

I don't know that I've mentioned it on here before, but I do love a good dessert from time to time. I know people are down on sugar these days and I am definitely a proponent of limiting consumption. However, I also think it's okay to have a little something sweet after dinner a few times a week. Moderation is the key, folks! Also, it's my belief that if you are making most of your food (desert or otherwise) from scratch, you can cut a LOT of hidden sugars from the rest of your day. Have you looked at the labels on some packaged foods these days? Even things that are typically classed as savory frequently have sweeteners added. Get rid of all that stuff and you can most likely eat some dessert with no worries (depending on your personal health conditions and just what you are making to eat during the rest of the day, of course). And the next time you are in a dessert mood, allow me to recommend that you whip up a batch of this lovely stuff:




I've termed this number the Jackson Pollock Gingerbread, for the rather abstract decoration scheme that tops it off. The recipe is adapted from one originally posted over at Angry Chicken. There's a sort of secret ingredient: coffee! I know it sounds weird but it really adds a nice deep flavor to the finished product. I've veganized it, made some additions, and top with a lemon icing, crystallized ginger, chopped nuts, and molasses splatters instead of the suggested whipped cream. It is seriously delicious!

To make your own 9x13 pan of gingerbread, you will need:

For the cake
1 c. whole wheat flour
1 1/2 c. all purpose flour
2 tbsp. tapioca flour
1 1/2 tsp. baking soda
1 tbsp ground ginger
2 tsp cinnamon
1 tsp ground cloves
1/2 tsp. salt
1/2 c. canola oil
1 c. molasses
1 tbsp. vinegar
1 c. coffee (the darker, the better)
1/3 c. crystallized ginger, chopped
1/3 c. pecans or walnuts, chopped

For the icing
Note: this icing recipe makes enough to cover the top of the gingerbread. If you want to flip it out of the pan and ice the sides as well, you will need to double it.
1/4 c. margarine or shortening
1 c. powdered sugar
Juice of 1 lemon
2 tbsp. soy milk (or other nondairy milk)

For the topping
1/4 c. crystallized ginger, chopped
1/4 c. pecans or walnuts, chopped
a few tablespoons molasses (you can use as much or as little as you like, but remember that straight molasses has quite a strong taste, so try not to go overboard on the topping)

1. Start oven preheating to 350F and grease a 9x13 baking dish.

2. In a large mixing bowl, combine flours, baking soda, ginger, cinnamon, cloves, and salt.

3. In a separate bowl, combine sugar, oil, molasses, and vinegar.

4. Mix wet and dry ingredients. The batter will be quite stiff at this point--don't worry! The next step will fix that right up.

5. Add coffee to batter.

6. Fold in chopped ginger and nuts.

7. Pour batter into pan and bake for 30 minutes, or until a knife inserted in the center of the cake comes out fairly clean.

8. Allow gingerbread to cool for at least 20 minutes before icing.

9. To prepare the icing, mix together margarine, icing sugar, lemon juice, and soy milk. Spread evenly on top of the gingerbread. Sprinkle nuts and ginger on top of icing. Finally, make the molasses streaking by taking small spoonfuls or knifefuls of molasses and flicking them across the gingerbread (warning, it can get a little messy!). The molasses will flick better if they are warmed briefly in the microwave (no more than 10 seconds) beforehand.

Slice and enjoy with a glass of soymilk or a scoop of vegan ice cream!