Gingerbread Cake

Fluffy Vegan

"Perfect, delicious texture! My Dad couldn’t even tell it was vegan!"

"I made this for my non-vegan family over Christmas and didn’t even get to try it because they ate it so fast!"

"LOVED this cake! Perfect for the winter holiday period! It's quick and simple to make and makes the whole house smell amazing! "

To start, Combine the dry ingredients in a large bowl: flour, baking soda, and spices.

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 350°F for 50-55 minutes.

Cool the cake on a wire rack, then lift the loaf out of the pan to cool completely.

Add the powdered sugar, vegan butter, and coconut cream to a small saucepan.

While the cake is cooling, make the Vanilla Cream Sauce.

Off the heat, stir in the salt and vanilla.

Cook until the butter melts, then bring to a boil and boil, whisking frequently, for 3 minutes.

Drizzle the cake with the vanilla cream sauce and enjoy!