Happy Monday, everyone! If you were worrying I’d gone back into hiding, fear no more. Last week I was bedridden with the flu, but seem to have kicked it mostly to the curb. And today’s amazingly moist, cocoa-spiked gingerbread seems to be speeding my recovery. As cake always does.
This recipe is simple and simply delish. I don’t normally indulge in coffee, but after six straight days in bed I was willing to make an exception. If caffeine is an issue for you, feel free to use an equal amount of decaffeinated coffee for the traditional brew. If you don’t have crystallized ginger on hand, substitute chocolate chips or chopped dried fruit instead. What’s important is that you bake this sometime very soon. Because it really is so good.
Yields 16 servings.
SODIUM CONTENT: 8 mg per serving
1/3 c. unsweetened cocoa powder
1 1/3 c. all-purpose flour
1 c. brown sugar, packed
2 t. Featherweight sodium-free baking powder
2 1/2 t. ground ginger
1 t. ground cinnamon
1 c. brewed coffee, cooled to room temperature
1/2 c. canola oil
1/4 c. chopped crystallized ginger
2 T. apple cider vinegar
Preheat oven to 375 degrees. Lightly oil an 8-inch square baking pan and dust with a tiny amount of flour or cocoa powder. Set aside.
Measure the dry ingredients into a mixing bowl and whisk well to combine. Add the wet ingredients and stir just until combined.
Pour batter into the prepared pan. Place pan on middle rack in oven and bake 30 minutes.
Remove pan from oven and place on wire rack to cool. Cool at least briefly before slicing into squares. Serve warm or cool. Cover leftovers tightly.