Recipe: Ginger Snap Cake with Vegan Buttercream & Bourbon Sauce (Vegan)

Ginger Snap Cake

Serving size: 1 slice

16 servings

Prep time = 1 hour

Cook time = 1hr 30 minutes

Ingredients:

• ½ cup Coconut oil
• 1 1/3 cup Dark brown sugar
• 1 1/3 cup Molasses
• 2 Tbsp Flax seed (ground)
• 5 Tbsp Water
• 1 Tbsp Vanilla extract
• 1 tsp Salt
• 4 tsp Ginger (ground)
• 3 tsp Cinnamon (ground)
• 1 tsp Cloves (ground)
• 2 Tbsp Coconut Cloud Original coconut milk creamer powder
• ½ cup Hot water
• 2 cup Zucchini (shredded)
• 1 tsp Baking soda
• 1 ½ cup Whole wheat flour
• 1 ½ cup Enriched all-purpose flour

*Optional frostings and sauces – choose one or make them both! 

Vegan Buttercream

• ½ cup Coconut oil
• 4 cups Confectioners’ sugar
• 1 tsp Anise extract
• ¼ tsp Salt

Bourbon Sauce

• 1 cup Brown sugar
• 1/4 cup Coconut oil
• 1 tbsp Bourbon
• ¼ tsp Salt

Directions:

1. In a stand mixer, cream coconut oil, brown sugar, and molasses for 4 minutes.
2. Meanwhile, in a small bowl, combine flax seed and water. Let sit for 5 minutes.
3. To the mixer add flax seeds, vanilla extract, salt, ginger, cinnamon, and cloves.
4. In a measuring cup, combine coconut milk powder and water. Stir vigorously until dissolved.
5. Add the coconut milk and shredded zucchini to the batter and mix until combined.
6. Finally, add whole-wheat flour and enriched all-purpose flour. Mix until just combined.
7. Lightly grease a loaf pan and pour batter ¾ to the top.
8. Bake at 350° Fahrenheit for 1 hour until an inserted knife comes out clean.
9. Allow to cool completely before frosting.

For the buttercream frosting: beat together the coconut oil and confectioners sugar until stiff. Add the remaining ingredients. Note: ensure cake is completely cooled before icing as coconut oil based icing is very temperamental to heat.

For the bourbon sauce: in a small saucepot, combine all ingredients and boil for 4 minutes. Set aside to cool for several minutes, then serve on the side or drizzle on top