Name: 1 Bowl Apple Gingerbread Cake
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 10 (slices)
Ingredients: 2 batches flax eggs ((2 Tbsp (14 g) flaxseed meal + 5 Tbsp (74 g) water as original recipe is written)); 1/4 cup organic cane sugar; 1/3 cup brown sugar; 3 Tbsp molasses; 3/4 tsp vanilla extract; 1/2 cup avocado oil ((or sub olive or melted coconut with varied results)); 1 1/4 cup grated apple ((loosely packed // a mix of sweet + tart)); 1 1/2 cups unsweetened almond milk ((sub up to 1/3 with water)); 1/2 tsp salt; 1 tsp baking powder; 1 1/2 tsp baking soda; 1/2 tsp ground ginger; 1 1/4 tsp ground cinnamon; 1 1/2 cups Bob’s Red Mill Whole-Wheat Flour; 1/2 cup rolled oats; 1/2 cup vegan cream cheese ((softened // such as Tofutti or Trader Joe’s brand)); 1/3 cup vegan butter ((softened // such as Earth Balance // butter sticks are best // not the spreadable tub)); 2 1/2 - 3 cups powdered sugar; 1/2 cup flour ((this is optional for thickening // alternatively sub more powdered sugar)); 1 cup chopped pecans ((optional // for topping))