Ingredients
- 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 avocado oil
- 1 1/4 cup grated apple
- 1 1/2 cups unsweetened almond milk
- 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
- 1/3 cup vegan butter
- 2 3/4 cups powdered sugar
- 1/2 cup flour (optional)
- 1 cup chopped pecans (optional)
Steps
- Stir the flaxseed meal and water in a large bowl, then rest for 5 minutes.
- Whisk in the sugars, molasses, vanilla, oil, grated apple, and almond milk.
- Stir in the salt, baking powder, baking soda, ginger, cinnamon, flour, and oats until just combined.
- Spread the batter in a greased 9-inch square pan and bake at 350 F for 35 minutes, until firm in the center.
- Beat the cream cheese, vegan butter, and powdered sugar until smooth while the cake cools for 10 minutes.
- Spread the frosting over the cooled cake and let it stand for 5 minutes before cutting.
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