Vegan Gingerbread Cake With Molasses Spice Frosting

Photo: andrea devon

Ingredients

1 tablespoon ground flaxseeds+ 1 tbsp water

1/2 cup molasses

1/2 cup coffee or tea

cup oil (coconut or organic canola)

1/2 cup sucanat or brown sugar

2 tablespoons agave nectar

1/2 cup pumpkin puree

1 cup whole wheat pastry flour

1 cup unbleached all-purpose flour

2 teaspoons baking soda

3 teaspoons cinnamon

2 tablespoons ground ginger (you decide the spiciness!)

1/2 teaspoon seasalt

1/2 cup ground toasted pecans+ ¼ cup for topping (optional)

frosting:

2 cups powdered sugar

1/4 cup earth balance, at room temperature

2 tablespoons coconut or soymilk

1 tablespoon molasses

1 teaspoon cinnamon

1 teaspoon ground cloves

1/4 cup ground toasted pecans

Preparation

Heat the oven to 350 degrees, and prepare a 8 x 8 pan with parchment paper and/or oil.

In a small bowl, whisk the ground flaxseeds with the water and set aside.

In another, larger bowl mix the coffee, molasses, oil, sucanat, pumpkin. combine until smooth, then add in the flax mixture and mix again.

In a larger bowl mix the flours, baking soda, seasalt, spices and toss well, then add into the liquid ingredients.

Toss in the ground nuts, and combine gently until no flour clumps remain and pour it into your prepared pan.

Bake for 25-30 minutes, checking with a toothpick at 25 minutes. cool on racks before frosting.

To make the frosting:

Whip the earth balance, coconut milk and molasses until fluffy.

Add the spices and powdered sugar in increments, whipping until well blended.

Spread onto cooled gingerbread, and sprinkle with toasted nuts and more cinnamon.

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Yield:

4 servings

Added:

Wednesday, December 22, 2010 - 11:23am

Creator:

ndrea devon

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