Ingredients
Scale
CAKE:
- 2 cups 4 tbsp white flour
- 2 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 cup (12 tablespoons) vegan butter, at room temperature
- 3/4 cups coconut sugar or brown sugar
- 2 1/2 tbs Follow Your Heart egg powder
- 1/2 cup almond milk or water
- 1/2 cup molasses
- 1 cup almond milk or water
FROSTING:
- 4 ounces vegan Follow Your Heart cream cheese
- 3 tablespoons vegan butter, softened
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons almond milk, as needed
Instructions
- Preheat the oven to 350°F. Lightly grease a 10- to 12-cup bundt-style pan.
- In a large bowl whisk together the flour, spices, salt, baking soda, and baking powder. Set aside.
- In a separate bowl, beat together the vegan butter and sugar until fluffy.
- Combine the vegan egg powder with 1/2 water or almond milk, whisk until smooth. Add to the mixing bowl and combine. Add the molasses beating well and scraping the bottom and sides.
- Add the flour mixture in three additions alternately with the 1 cup of water or almond milk, starting and ending with the flour. Mix just until smooth.
- Pour the batter into the prepared pan, smoothing the top.
- Bake the cake for 55 to 65 minutes, or until a cake tester inserted into the center comes out clean.
- While the cake is baking, make the frosting by combining the ingredients in a standing mixer or by hand.
- Remove the cake from the oven, cool it in the pan for 10 minutes, then turn it out onto a rack.
- Top with the cream cheese icing, and allow it to cool completely before serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
Nutrition
- Serving Size: 1