(adapted from Nigella Lawson's Feast: Food to Celebrate Life, p. 278. I made this because I was so thrilled that the cake was a darker color than the frosting in the photo. It was a huge hit on Christmas eve with my in-laws, who didn't believe it was vegan and had seconds. The frosting hardens much like a glaze, and it stayed fresh for at least five days, and traveled well.)
3/4 cup Earth Balance
1 cup plus 2 tablespoons dark brown sugar
3/4 cup golden syrup or light corn syrup
3/4 cup black treacle or molasses
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1 1/4 teaspoons baking soda
2 tablespoons warm water
Ener-G egg replacer for two eggs (I used powder for two eggs, but water for only 1 egg)
1 cup milk (I used Silk creamer)
2 cups all-purpose flour
1/3 cup unsweetened cocoa
1 cup semi-sweet chocolate chips
Preheat oven to 325F and line a 12 x 8 inch pan with parchment.
In a saucepan, melt Earth Balance with sugar, golden syrup, molasses, cloves, cinnamon, and ginger. In a cup, dissolve baking soda in water. Take saucepan off the heat and beat in eggs, milk, and soda in water (I added the Ener-G and water to the baking soda mixture first). Stir in flour and cocoa, and beat with a wooden spoon to mix. Fold in chocolate chips, pour into lined lan, and bake 45 minutes until risen and firm.
Remove to a wire rack and let cool in the pan. Once cool, start frosting.
2 cups confectioners' sugar
2 tablespoons Earth Balance
1 tablespoon unsweetened cocoa
1/4 cup ginger ale
Sift the confectioners' sugar. In a heavy saucepan, heat Earth Balance, cocoa and ginger ale. Once the butter's melted, whisk in the sugar. Lift the gingerbread out of the pan and unwrap the paper. Pour over the frosting just to cover the top and cut into fat slabs when set.