Name: Gingerbread Cake with Cream Sauce
Prep time: 21 min
Cook time: 49 min
Total time: 70 min
Yield: 10 servings
Ingredients: 2 cup all purpose flour (spooned and leveled (240g)); 1 tsp baking soda; 0.25 tsp sea salt (fine); 1.5 tsp ground ginger; 1 tsp ground cinnamon; 0.5 tsp ground nutmeg (freshly grated); 0.25 heaping allspice (teaspoon); 0.25 heaping cloves (teaspoon ground); 6 tbsp aquafaba (chickpea liquid); 0.5 cup oat milk (unsweetened); 7 tbsp sunflower oil; 0.67 cup brown sugar (organic, packed); 1 tsp vanilla extract (pure); 0.4 cup molasses (unsulphured); 0.33 cup coffee (strongly brewed hot); 0.5 cup powdered sugar (organic); 4 tbsp plant butter; 0.5 cup coconut cream; 0.5 tsp vanilla extract (pure); 1 pinch sea salt; 1 handful pomegranate seeds (optional garnish)

Instructions

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1

Preheat your oven to 350°F (176°C) and line a loaf (1 inch) pan with parchment paper.
2

Whisk all purpose flour (2 cup), baking soda (1 tsp), sea salt (0.25 tsp), ground ginger (1.5 tsp), ground cinnamon (1 tsp), ground nutmeg (0.5 tsp), allspice (0.25 heaping), and cloves (0.25 heaping) in a large bowl.
3

In a separate bowl, whip aquafaba (6 tbsp) with an electric mixer for 1 minute until uniformly foamy.
4

Create a well in the center of the dry ingredients and add the whipped aquafaba (6 tbsp), oat milk (0.5 cup), sunflower oil (7 tbsp), brown sugar (0.67 cup), and vanilla extract (1 tsp).
5

Combine molasses (0.4 cup) and coffee (0.33 cup) in a small bowl, then pour into the well.
6

Mix with the electric mixer on low speed just until combined; do not overmix.
7

Pour batter into the pan and bake for 50-55 minutes until firm.
8

Cool in the pan for 10 minutes, then remove and cool on a rack for 20 minutes before slicing.
9

For the sauce: Heat powdered sugar (0.5 cup), plant butter (4 tbsp), and coconut cream (0.5 cup) in a saucepan. Bring to a boil for 3 minutes, then stir in vanilla extract (0.5 tsp) and sea salt (1 pinch).
10

Drizzle the sauce over the cake and garnish with pomegranate seeds (1 handful).