Micaela Karlsen, PhD, MSPH
Micaela Karlsen is the author of A Plant-Based Life and a contributor to the New York Times bestseller Forks Over Knives: The Plant-Based Way to Health. She currently serves as senior director of research for the American College of Lifestyle Medicine. Karlsen holds a PhD in nutritional epidemiology from the Tufts Friedman School of Nutrition Science and Policy and an MSPH in human nutrition and public health from Johns Hopkins Bloomberg School of Public Health. Find her on LinkedIn.see more from this author
I think I used the wrong molassis? Are there many types? Mine is called sugar cane molassis and has a very unique strong smell and taste which made the whole cake a little bitter. But it would have been wonderful had it not been for this molasses taste, so the recipe is great!
Spicy, moist and delicious. Everything you want from gingerbread. I used 2 cups fine whole wheat flour and 1 cup all purpose einkorn flour.
Wow, this recipe worked perfectly and is absolutely delicious! Tastes just like the gingerbread cakes I remember from childhood.
For the molasses I used mostly blackstrap and a bit of date syrup and it isn’t bitter at all. It’s the perfect balance of spices and sweetness.
Major complements to the recipe creator. I’m impressed with how much rise it achieved and it was really easy to lift from the baking dish even without parchment.
I’ll be coming back to this recipe again and again, this is a new holiday staple. Thank you!
I make this every holiday season! We love it. Chewy, rich, decadent.
Has anyone tried this using blackstrap molasses?
It is a chilly, breezy fall day, perfect, I thought, for something spicy, like gingerbread. This Pioneer Gingerbread was the perfect recipe. Easy to make and I altered the recipe only by using a quarter cup less maple syrup. Then I worried that it might be dry but it was night. It was moist and so delicious!
This is scrum-dilly-umptious! I’ve made it twice – once with whole wheat pastry flour, and again with half whole wheat pastry flour, half buckwheat flour. The latter was more hardy and a little drier, but both were delicious. I’m going to keep experimenting with flours, and probably give spelt a go next time.
I also subbed half the maple syrup with date paste in the second batch, and used 2/3 cup date paste for every 1/2 cup maple syrup. The added dryness of the buckwheat combo batch could be due to this, or, maybe, the different flours. I’ll be experimenting more to find the perfect ratios.
I might tweak the baking time too. The first whole wheat pastry flour batch went for the entire 35 mins with no dryness, but the second whole wheat pastry/buckwheat flour went for 30 and it was drier.
So easy and so delicious! My husband wants as his birthdsy cake this year.
Absolutely delicious. Very spicy and warming. I used whole wheat flour since it’s what I had on hand.
This recipe is great! I made the gluten-free version (using half oat and half buckwheat flour), and it is sooo good. Texture is great…lots of warming spices. I’ll be making again.
This is so good! Tender, moist, and chewy, and not too sweet despite what seems like a lot of syrup and molasses. I made it exactly as written and it’s delicious, just what my husband asked for. Thank you!
I used whole wheat pastry flour and followed the recipe exactly until baking. I baked for 27 minutes and then removed from the oven. Either my oven is especially hot or I just like the consistency of slightly-underbaked goodies. Either way, this was FANTASTIC! I ate it for breakfast with berries for 4 days…
I’ve made these a few times, they’re always great and even go down a treat with carnivorous friends so thank you!
I’ve recently had to give up sugar though so does anyone know if I could sub the molasses for date syrup or more applesauce?
What is the difference between date syrup and molasses?
I love this gingerbread! It is a comfort dessert for my family and perfect for cold weather afternoons with tea.
This cake is really lovely: spongey, sticky and very yummy. I used a little extra ginger – just because I like the flavour. I was a little casual about the measurements and the recipe was very forgiving. I didn’t have a glass baking dish that sort of size, so used my enameled, cast iron dish lined with reusable non-stick sheets. I warmed it in the oven first as I thought the mixture might be sitting for too long waiting for the heat of the oven penetrated the dish. The recipe makes quite a lot so have frozen half after cutting it into squares – hope it defrosts ok….! Thanks again for the recipe.
I baked half the recipe in mini silicone muffin pans for 10 minutes and it worked perfectly. The other half in an 8×8 Pyrex and didn’t even require parchment paper. Delicious! Perfect texture and intense gingerbread flavor.
Moist, flavourful … and so,so more-ish!
Thanks Forks over Knives!
Delicious another wonderful recipe i can not believe all these are free!! I added some crystalized ginger and they were divine.