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Apple Gingerbread Cake INGREDIENTS: 2 flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water) 1/4 cup organic cane sugar 1/3 cup brown sugar 3 Tbsp molasses
COOKING INSTRUCTIONS: 1 - Preheat oven to 325°F and butter two round cake pans. Coat pans with flour. 2 - In a large mixing bowl, prepare flax eggs by mixing flaxseed and water and let rest.
3/4 tsp vanilla extract
3 - Core apples and grate. We recommend a mix of finely
1/2 cup grape seed oil
grated, and coarsely grated. Place grated apple on a clean dish
1 1/4 cup grated apple, loosely packed 1 1/2 cups unsweetened almond milk 1/2 tsp salt
towel and gently squeeze to remove about half of the juice. 4 - To the flax egg, add sugars, molasses, oil, vanilla, almond milk, grated apples, and whisk.
1 tsp baking powder
5 - Add dry ingredients in this order: 1 cup whole wheat flour,
1 1/2 tsp baking soda
baking soda, baking powder, salt, ginger, cinnamon, remaining
1/2 tsp ground ginger
1/2 cup whole wheat flour. Stir gently with a spoon, then sift
1 1/4 tsp ground cinnamon
over wet ingredients and stir to combine, being careful not to
1 1/2 cups Bob’s Red Mill Whole Wheat Flour
over mix).
1/2 cup rolled oats
6 - Lastly, add oats and stir again to combine, being careful
CREAM CHEESE FROSTING
not to over mix. The batter should be thick but pourable. If it
1/2 cup vegan cream cheese, softened 1/3 cup vegan butter, softened | butter sticks are best 2 1/2 - 3 cups powdered sugar 1/2 cup flour 1 cup chopped pecans for topping (optional)
appears too thick, add a bit more almond milk to thin and stir. 7 - Pour batter into prepared cake pans. 8 - Bake for about 30-35 minutes. Remove from oven and let cool completely. 9 - To prepare frosting, mix softened cream cheese and softened butter in a large mixing bowl. Whisk vigorously to combine and add powdered sugar in 1/2 cup increments until thick and spreadable. 10 - Add flour at the end to thicken (optional - or just more powdered sugar). 11 - Once the cake is completely cooled, add 1/3 of the frosting to the top of the bottom layer and spread into an even layer. Then add the top layer of cake and frost generously with remaining frosting, coating sides last. Add crushed pecans on the edges (optional), slice and serve. 12 - The cake should be stored covered in the fridge for optimal freshness, and should keep for 3-4 days. Move to the freezer after that, and thaw at room temp before serving.
URBANLUX