Vegan Gingerbread Cake With Molasses Spice Frosting

Name: Vegan Gingerbread Cake With Molasses Spice Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon ground flaxseeds + 1 tbsp water; 1/2 cup molasses; 1/2 cup coffee or tea; 1 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 toasted pecans ground, + 1/4 cup for topping, optional; 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 toasted pecans ground

Servings: persons

1 tablespoon ground flaxseeds + 1 tbsp water
1/2 cup molasses
1/2 cup coffee or tea
1 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 toasted pecans ground, + 1/4 cup for topping, optional
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 toasted pecans ground

1
Heat the oven to 350 degrees, and prepare a 8 x 8 pan with parchment paper and/or oil.
2
In a small bowl, whisk the ground flaxseeds with the water and set aside.
3
In another, larger bowl mix the coffee, molasses, oil, sucanat, pumpkin. combine until smooth, then add in the flax mixture and mix again.
4
In a larger bowl mix the flours, baking soda, seasalt, spices and toss well, then add into the liquid ingredients.
5
Toss in the ground nuts, and combine gently until no flour clumps remain and pour it into your prepared pan.
6
Bake for 25-30 minutes, checking with a toothpick at 25 minutes. cool on racks before frosting.
7
Whip the earth balance, coconut milk and molasses until fluffy.
8
Add the spices and powdered sugar in increments, whipping until well blended.
9
Spread onto cooled gingerbread, and sprinkle with toasted nuts and more cinnamon.

1270

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 tablespoon ground flaxseeds + 1 tbsp water, 1/2 cup molasses, 1/2 cup coffee or tea, 1 cup oil coconut or organic canola, and more.

Yes, Vegan Gingerbread Cake With Molasses Spice Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!