Vegan Chocolate Ginger Snack Cake

I veganized this recipe last night, and it's addictively delicious!  The original recipe is from the 2010 Martha Stewart Holiday Cookies magazine.  This snack cake blends the irresistable holiday flavors of ginger and chocolate but tastes great any time.

Ingredients:

• 4 Tbs. vegan butter, melted ( I use Earth Balance.)
• 1/4 Cup unsweetened cocoa powder
• 3/4 Cup unbleached all purpose flour
• 1/2 tsp. baking soda
• 1 tsp. ground ginger
• 1 tsp. pumpkin pie spice
• 1/2 Cup packed brown sugar
• 1/4 Cup unsulphured molasses (or maple syrup)
• 1 vegan egg alternative ( I dissolve 1 1/2 tsp. corn starch in 2 Tbs. warm water.)
• 1/4 Cup vegan sour cream ( I use Tofutti.)
• 1/2 Cup vegan semisweet chocolate chips  (I use the 365 brand from Whole Foods.)
• Organic confectioner's sugar for dusting (optional)

Directions:

Preheat oven to 350 degrees F.  Prepare an 8-inch square pan with vegetable oil and dust with flour.  In  a large bowl, whisk the cocoa powder, flour, baking soda, ginger, and pumpkin pie spice to combine. In a separate bowl, mix the melted butter, brown sugar, molasses, egg alternative, and sour cream.  Pour the mixed wet ingredients into the flour mixture and stir just until combined.  Fold in chocolate chips.  Spread batter into prepared pan.  Bake for 25 to 30 minutes, until toothpick comes out clean.  (Check this early to avoid overbaking.)  If you like, dust with confectioner's sugar when serving.

Tip:  The snack cake is also scrumptious when topped with this quick chocolate ganache:  Heat 3 Tbs. soy milk to boiling.  Immediately add 1/2 Cup vegan semisweet chocolate chips and stir until smooth.  Pour over cooled cake and enjoy!