Vegan Gingerbread Cake

rainbowplantlife.com

Scott

subheading: Gingerbread Cake:

2 cups (240g) all-purpose flour, spooned and leveled or weighed (see “tips section”)

1 teaspoon baking soda

¼ teaspoon fine sea salt

subheading: Gingerbread Spice:

1 ½ teaspoons ground ginger

1 teaspoon ground cinnamon

½ teaspoon freshly grated nutmeg

Heaping ¼ teaspoon allspice

Heaping ¼ teaspoon ground cloves

6 tablespoons (90 mL) aquafaba (the liquid from a can of chickpeas)

½ cup (120 mL) oat milk (or other unsweetened plant-based milk)

7 tablespoons (105 mL) sunflower oil (or any neutral-flavored oil)

⅔ cup packed (125g) organic brown sugar

1 teaspoon pure vanilla extract

⅓ cup + 1 tablespoon (95 mL) unsulphured molasses (not blackstrap molasses)

⅓ cup (80 ml) strongly brewed hot coffee

subheading: For serving:

Vanilla Cream Sauce (recipe below)

Pomegranate seeds (optional)

subheading: Vanilla Cream Sauce:

½ cup (60g) organic powdered sugar

4 tablespoons (56g) vegan butter

½ cup (110g) coconut cream*

½ teaspoon pure vanilla extract

1 pinch sea salt

Note: Ingredients may have been altered from the original.

Directions at rainbowplantlife.com

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