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

Instructions

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1

Preheat oven to 350F (176C). Line a 9x5-inch loaf pan with parchment paper sling.
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), nutmeg (0.5 tsp), allspice (0.25 heaping), and cloves ground (0.25 heaping) in a large bowl.
3

Using an electric mixer, whip aquafaba (6 tbsp) in a small bowl for about 1 minute until foamy.
4

In the center of the dry ingredients, add the foamy aquafaba, oat milk (0.5 cup), sunflower oil (7 tbsp), brown sugar (0.67 cup), and pure vanilla extract (1 tsp).
5

Whisk molasses (0.4 cup) and coffee (0.33 cup) together, then pour into the wet mixture well.
6

Gently mix the wet and dry ingredients on low speed until just combined; do not overmix.
7

Transfer batter to the pan and bake for 50-55 minutes until a toothpick comes out with a few moist crumbs.
8

Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
9

For the sauce: Combine powdered sugar (0.5 cup), plant based butter (4 tbsp), and coconut cream (0.5 cup) in a saucepan. Bring to a boil and cook for 3 minutes while whisking.
10

Remove sauce from heat and stir in pure vanilla extract (0.5 tsp) and sea salt (1 pinch).
11

Drizzle the sauce over the cooled cake and top with pomegranate seeds (1 handful) if desired.