Vegan Gingerbread Cake and a Food Pantry

This afternoon I needed a fairly healthy, vegan dessert, so I put together this recipe. I used flour freshly milled from soft white wheat grain, which I purchases at our local food pantry/co-op.

Vegan Ginger Bread Cake
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/2 tsp cloves.
1/2 cup brown sugar
3/4 cup molasses
1 cup unsweetened applesauce (canned or fresh)
1/2 cup pecans

Combine dry ingredients. Make a well in the dry ingredients, then add the molasses and apple sauce and stir to combine. Fold in pecans. Bake at 350 degrees for 35 minutes or until a knife inserted in the middle of the cake comes out clean.

If you use canned apple sauce, you might want to add a handful of chopped apples. I cooked up some older soft apples on the stove and the small chunks that were left in the sauce added a nice texture.

The Pantry

We have amazing food pantry in Plain that not only helps people who can’t afford food, but also functions as a food co-op.The Pantry sells all kinds of organic dry goods including beans, cocoa powder, freeze dried vegetables, and whole grains. You can buy small quantities at bulk prices.
They have an electric mill, so you can choose from a wide variety of grains and have your grain milled right there.

If you live in the area and haven’t stopped in, you should. It took me a year or to to finally take advantage of this amazing resource and now I regret not going sooner. I’d have to drive to Wenatchee or further to get this kind of high quality food at such an affordable price (and I’d have to buy drums of it). Since all kinds of people come to The Pantry for a variety of reasons, it has a community feel, not a bread line feel. I was at The Pantry around Thanksgiving and heard a man who had come to pick up a Thanksgiving box for his family say that he would be back with a load of wood to donate.

I am blessed to be a part of a network of communities where people share with one another in creative, strengthening ways.

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