– All-purpose flour – Baking soda – Fine sea salt – Ground ginger – Ground cinnamon – Grated nutmeg – Allspice – Ground cloves – Aquafaba – Oat milk – Sunflower oil – Organic brown sugar – Pure vanilla extract – Unsulphured molasses – Brewed hot coffee – Vanilla Cream Sauce – Pomegranate seeds
Combine the dry ingredients in a large bowl: flour, baking soda, salt, ginger, cinnamon, nutmeg, allspice, and cloves. Whisk the dry ingredients until well combined.
Whip the aquafaba with an electric mixer until uniformly foamy. Mix together the molasses and hot coffee and whisk until well combined.
Make a well in the center of the dry ingredients. Add the whipped aquafaba, oat milk, oil, brown sugar, vanilla, and molasses- coffee mixture. Using low speed, mix the dry and wet ingredients until just combined.
Pour the cake batter into a lined loaf pan. Bake at 350F for 50-55 minutes, or until a toothpick inserted in the top sides of the cake comes out mostly clean with a few moist crumbs.
Cool the cake on a wire rack, then lift the loaf out of the pan to cool completely. While the cake is cooling, make the Vanilla Cream Sauce. Add the powdered sugar, vegan butter, and coconut cream to a small saucepan. Cook until the butter melts, then bring to a boil and boil, whisking frequently, for 3 minutes.