Dairy Free Gingerbread and Blueberry CakeCourse: DessertCuisine: AmericanDifficulty: Easy
My son has terrible sinus issues and we went to a doctor who has put my son on a temporary dairy free diet for a few months to see if it makes a difference. I found this recipe online and tweaked it a bit to make it better. It really is so moist, flavorful and you don’t miss the butter. I made it for him in the middle of summer and we all enjoyed it both at breakfast and at dinner. I used fresh blueberries that I tossed in flour and then put in the freezer while I prepped and made the batter. They were just frozen when I added them and they were big bursts of sweetness once it came out of the oven. Plus the house smelled so good.
1 1/2 cups blueberries mixed with 2 Tablespoons flour
3 cups flour
1 1/2 teaspoons baking soda (high altitude: above 3000ft 1 1/4 teaspoon, above 6000ft 1 teaspoon)
2 teaspoons cinnamon
1 teaspoon ginger
3/4 teaspoon nutmeg
3/4 teaspoon salt
1 cup sugar
1/2 cup light brown sugar
3/4 cup vegetable oil
2 lg eggs
1/3 (heaping) cup molassas
1 1/2 Tablespoon apple cider vinegar
1 cup + 2 Tablespoons water
Sifted powdered sugar for serving
- Preheat oven to 350. Grease and flour a 9x13x2 baking dish.
- Place the blueberries and flour and toss together. Place in the freezer till needed.
- Place the 3 cups flour in a large bowl and whisk in the baking soda, cinnamon, ginger, nutmeg, and salt.
- In a mixing bowl, whisk sugars, oil, egg, molasses, and vinegar until smooth.
- Stir, using a wooded spoon, in half the flour mixture, followed by the water, then add in the remaining flour, a few lumps are ok.
- Using a rubber spatula, toss in the blueberries and any flour from the bowl. Gently fold them in as evenly as possible.
- Pour the batter into prepared baking dish and bake for 40-45 minutes or until a toothpick comes out clean.
- Let cool before cutting. Sprinkle with sifted powdered sugar.
- Store in an airtight container for up to 3 days or refrigerate.