1 Bowl Apple Gingerbread Cake

INGREDIENTS

flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water)

1/4 cup

organic cane sugar

1/3 cup

brown sugar

3 tbsp

molasses

3/4 tsp

vanilla extract

1/2 cup

grape seed oil (or sub canola, olive or melted coconut with varied results)

1 1/4 cups

grated apple, loosely packed (~3 apples, a mix of sweet + tart)

1 1/2 cups

unsweetened almond milk (sub up to 1/2 cup 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 cups

powdered sugar

1/2 cup

flour (this is optional for thickening | alternatively sub more powdered sugar)

optional: 1 cup chopped pecans for topping