Gingerbread Cake
A flavorful vegan version of classic gingerbread cake. Add the Spiced Molasses Frosting for a beautiful dessert.
Yield
8-10 Servings
Ingredients
- 1 Tablespoon ground flax seeds
- 1 Tablespoon water
- ½ cup brewed coffee
- ½ cup molasses
- ⅓ cup melted coconut oil
- ½ cup sucanat or brown sugar
- 2 Tablespoons agave nectar
- ½ cup pumpkin puree
- 1 cup whole wheat pastry flour
- 1½ cups unbleached all-purpose flour
- 2 teaspoons baking soda
- 1 Tablespoon cinnamon
- 2-3 Tablespoons ground ginger
- ½ teaspoon sea salt
- Frosting of choice
Instructions
- Preheat oven to 350°. Prepare an 8"x 8" pan with parchment paper.
- In a large bowl, whisk ground flax seeds with water.
- Add coffee, molasses, coconut oil, sucanat, agave nectar and pumpkin. Whisk until smooth.
- In another bowl, mix flours, baking soda, spices and sea salt. Stir gently. Add dry ingredients to wet and stir gently until well-combined. It will be a thick batter.
- Bake 35-40 minutes, testing with a toothpick at 35 minutes. Cool completely on racks before frosting with your favorite frosting or with our Spiced Molasses Frosting. Enjoy!