This, in my humble opinion, is the ultimate zucchini bread. It’s got all of the things you love about zucchini bread: its tender, moist crumb, it’s inviting sweetness and warmth, and its delicious excuse to eat cake for breakfast because VEGETABLES! But it feels special…
It’s almost Mother’s Day, and what better way to celebrate than with CAKE?! And not just any cake, but coffee cake. And not just any coffee cake, but SALTED CARAMEL coffee cake. I’m crazy for this recipe, and so excited to share it with you. …
I think we can all agree that the holidays are all about grazing… especially in 2020 when we are all home day, after day, after day, after day. Celebrating the holidays, on the whole, is more casual for most of this year and I have to say I don’t mind that one bit.
I call this a “brunch cake” because it is packed with oats, applesauce, and buttermilk (I make mine from almond milk, instructions are below), just sweet enough and doesn’t host any frosting or glazes. It’s the sort of cake that I refer to as brunch, or snacking cakes, because they are daytime cakes… easy to throw together, comforting and delicious, with a bit of virtue in them to boot.
I love to have something comforting and delicious to grab at a moment’s notice, and similar to the One-Bowl Pumpkin Banana Bundt Cake I make in the fall, this is the cake to satisfy that desire any time of the day.
“What else can I use?”
- You can easily swap in all purpose flour for the Gluten Free flour blend.
- If you don’t have oat flour (remember, it’s super easy to make and I show you how in this post) you can use that equal amount of whole wheat flour or more GF or all purpose flour.
- Vegan buttermilk is easy to make if you only have almond or oat milk on hand. I use this almond milk. Simply add 1 Tablespoon of vinegar or lemon juice to the 2/3 cup of milk and let it sit for 10 minutes. Voila, vegan buttermilk. I will do a detailed post on this soon!
This is a cake I will make again and again this month, and I hope you will too. As always, let me know if you make it, have any questions, or simply want to give your feedback. I always value it! Happy Holidays!
Ginger Molasses Brunch Cake
- 1 1/2 cups Gluten Free flour blend (ex. Cup 4 Cup or Bob's Red Mill)
- 1 cup oat flour
- 2 1/2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 3/4 tsp Kosher salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3/4 cup maple syrup
- 1/2 cup molasses
- 2/3 cup olive oil
- 1 cup unsweetened applesauce
- 2/3 cup buttermilk (vegan or regular)
- 3 large eggs room temperature
- 2 tsp vanilla extract
- Powdered sugar, for finishing
- Preheat the oven to 350 degrees F.
- Grease or spray a Bundt pan with nonstick baking spray and set aside.
- In a large bowl, sift together all dry ingredients with a fork, through the baking powder and set aside.
- In a separate bowl, using a stand or hand mixer, whisk the maple syrup, molasses, olive oil, applesauce, buttermilk, eggs, and vanilla until smooth.
- Add the dry ingredients to the wet ingredients and mix until just combined and there are no more traces of flour.
- Transfer the batter into the prepared pan and bake for 40-55 minutes, until a tester inserted into the center comes out just clean.
- Allow to cool for 10 minutes in the pan before inverting onto a cooling rack to finish cooling completely.
- Once cool, dust with powdered sugar and serve.
- The cake will keep for 4-5 days at room temperature.