Vegan Gingerbread Cake With Molasses Spice Frosting

• 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.

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Taken from www.yummly.com/recipe/Vegan-Gingerbread-Cake-With-Molasses-Spice-Frosting-1677047 (may not work)