Gingerbread Blackout Cake

2 1/2 Cups All Purpose Flour

3 Tablespoons Black Cocoa Powder

1 Teaspoon Baking Powder

1/2 Teaspoon Baking Soda

6 - 7 Teaspoons (2 Heaping Tablespoons) Ground Ginger

2 Teaspoons Ground Cinnamon

1/2 Teaspoon Ground Cloves

1/4 Teaspoon Ground Nutmeg

1/8 Teaspoon Ground Black Pepper

1 Cup Brewed and Cooled Coffee

3/4 Cup Molasses

3/4 Cup No Sugar Added Pumpkin Butter or Apple Butter

1 1/2 Cups Granulated Sugar

3/4 Cup Canola Oil

Vegan Butterscotch Sauce (From Vegan À La Mode, coming soon!) or Caramel Sauce, and Whipped Creme

Preheat your oven to 350 degrees and lightly grease a 9 x 9-inch square baking pan; Set aside.

In a large bowl, sift together the flour, cocoa, baking powder and soda, and spices. Whisk well to distribute all of the dry goods throughout, and double-check that there are no clumps.

Separately, mix the coffee, molasses, pumpkin butter, sugar, and oil until smooth. Pour the wet ingredients into the bowl of dry, and stir with a wide spatula to bring the two together. Being careful not to over-mix, stir just until the batter is smooth and not a second longer. Transfer the batter into your prepared baking pan, smooth out the top, and pop it in the oven. Immediately turn down the heat to 325 degrees, even before you close the oven door.

Bake for 45 - 50 minutes, until a toothpick inserted into the center comes out clean- Perhaps with a few moist crumbs sticking to it but certainly not wet. Let cool completely before slicing and serving with butterscotch sauce and whipped creme.

If time allows, this cake does get better with age, so try to make it a day or two in advance for the flavor profile to become more nuanced and balanced.

Makes 16 - 20 Servings

©Hannah Kaminsky http://www.bittersweetblog.com