Fluffy Vegan Gingerbread Cake

Bahan-bahan (10 porsi)

• 2 cups (240g) all-purpose flour, spooned and leveled or weighed (see “tips section”)
• 1 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• Heaping 1/4 teaspoon allspice
• Heaping 1/4 teaspoon ground cloves
• 6 tablespoons (90 mL) aquafaba (the liquid from a can of chickpeas)
• 1/2 cup (120 mL) oat milk (or other unsweetened plant-based milk)
• 7 tablespoons (105 mL) sunflower oil (or any neutral-flavored oil)
• 2/3 cup packed ((125g) organic brown sugar)
• 1 teaspoon pure vanilla extract
• 1/3 cup + 1 tablespoon ((95 mL) unsulphured molasses (not blackstrap molasses))
• 1/3 cup (80 ml) strongly brewed hot coffee
• Vanilla Cream Sauce ((recipe below))
• Pomegranate seeds ((optional))
• 1/2 cup (60g) organic powdered sugar
• 4 tablespoons (56g) vegan butter
• 1/2 cup (110g) coconut cream*
• 1/2 teaspoon pure vanilla extract
• 1 pinch sea salt