Fluffy Vegan Gingerbread Cake

Scaled for 10 portions · 11 steps

2 cup(240g) all-purpose flour, spooned and leveled or weighed (see “tips section”)1 tspbaking soda0.25 tspfine sea salt1.5 tspground ginger1 tspground cinnamon0.5 tspfreshly grated nutmeg6 tbsp(90 mL) aquafaba (the liquid from a can of chickpeas)0.5 cup(120 mL) oat milk (or other unsweetened plant-based milk)7 tbsp(105 mL) sunflower oil (or any neutral-flavored oil)0.67 cuppacked ((125g) organic brown sugar)1 tsppure vanilla extract0.33 cup+ 1 tablespoon ((95 mL) unsulphured molasses (not blackstrap molasses))0.33 cup(80 ml) strongly brewed hot coffee—Vanilla Cream Sauce ((recipe below))—Pomegranate seeds ((optional))0.5 cup(60g) organic powdered sugar4 tbsp(56g) vegan butter0.5 cup(110g) coconut cream*0.5 tsppure vanilla extract1 pinchsea salt—Heaping 1/4 teaspoon allspice—Heaping 1/4 teaspoon ground cloves

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