Gingerbread Cake

A flavorful vegan version of classic gingerbread cake. Add the Spiced Molasses Frosting for a beautiful dessert.
Featured in our Kapolei Cooking Class: Thanksgiving Treats on 11/17/11

Ingredients

• 1 Tablespoon ground flax seeds
• 1 Tablespoon water
• ½ cup brewed coffee
• ½ cup molasses
• ⅓ cup melted coconut oil
• ½ cup sucanat or brown sugar
• 2 Tablespoons agave nectar
• ½ cup pumpkin puree
• 1 cup whole wheat pastry flour
• 1½ cups unbleached all-purpose flour
• 2 teaspoons baking soda
• 1 Tablespoon cinnamon
• 2-3 Tablespoons ground ginger
• ½ teaspoon sea salt
• Frosting of choice

Instructions

1. Preheat oven to 350°. Prepare an 8"x 8" pan with parchment paper.
2. In a large bowl, whisk ground flax seeds with water.
3. Add coffee, molasses, coconut oil, sucanat, agave nectar and pumpkin. Whisk until smooth.
4. In another bowl, mix flours, baking soda, spices and sea salt. Stir gently. Add dry ingredients to wet and stir gently until well-combined. It will be a thick batter.
5. Bake 35-40 minutes, testing with a toothpick at 35 minutes. Cool completely on racks before frosting with your favorite frosting or with our Spiced Molasses Frosting. Enjoy!

Yields 8-10 Servings

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