Name: Apple Gingerbread Cake
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 10 servings
Ingredients: 2 tbsp flaxseed meal (to make flax eggs); 5 tbsp water (to make flax eggs); 0.25 cup cane sugar (organic); 0.33 cup brown sugar; 3 tbsp molasses; 0.75 tsp vanilla extract; 0.5 cup avocado oil; 1.25 cup apples (grated and squeezed); 1.5 cup almond milk (unsweetened); 0.5 tsp salt; 1 tsp baking powder; 1.5 tsp baking soda; 0.5 tsp ground ginger; 1.25 tsp ground cinnamon; 1.5 cup whole wheat flour; 0.5 cup rolled oats; 0.5 cup vegan cream cheese (softened); 0.33 cup plant butter (softened); 3 cup powdered sugar; 0.5 cup all purpose flour (optional for thickening); 1 cup pecans (chopped for topping)

Instructions

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1

Preheat oven to 325 and grease pans with plant butter (0.01 tbsp) and a dusting of whole wheat flour (0.01 cup).
2

Mix flaxseed meal (2 tbsp) and water (5 tbsp) in a bowl and let rest for 5 minutes.
3

Core and grate apples (1.25 cup), then gently squeeze to remove half of the juice.
4

Whisk cane sugar (0.25 cup), brown sugar (0.33 cup), molasses (3 tbsp), avocado oil (0.5 cup), vanilla extract (0.75 tsp), almond milk (1.5 cup), and the grated apples into the flax egg mixture.
5

Sift in whole wheat flour (1.5 cup), baking soda (1.5 tsp), baking powder (1 tsp), salt (0.5 tsp), ground ginger (0.5 tsp), and ground cinnamon (1.25 tsp) and stir until just combined.
6

Fold in rolled oats (0.5 cup) until combined; the batter should be thick but pourable.
7

Pour into prepared pans and bake for 35 minutes until browned and a toothpick comes out clean. Cool completely.
8

Beat together vegan cream cheese (0.5 cup) and plant butter (0.33 cup) until smooth.
9

Gradually add powdered sugar (3 cup) and all purpose flour (0.5 cup) until the frosting is thick and spreadable.
10

Frost the cooled cake layers and top with pecans (1 cup).