Vegan Gingerbread Cake With Molasses Spice Frosting
By: ndrea devon
Published: Wednesday, December 22, 2010 - 11:23am

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

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 To make the frosting: 8 Whip the earth balance, coconut milk and molasses until fluffy. 9 Add the spices and powdered sugar in increments, whipping until well blended. 10 Spread onto cooled gingerbread, and sprinkle with toasted nuts and more cinnamon.