This is a wonderful treat for a chilly night, and it makes the house smell fantastic while it’s baking! It’s also easily made dairy-free if needed. It’s especially delicious with a cup of holiday flavored tea (we have some great new Limited Edition teas from Republic of Tea at the store this month)!
Ingredients
Wet ingredients:
1/4 cup coconut oil, melted and cool enough to touch
1/4 cup pure maple syrup
1/4 cup blackstrap molasses
1 egg, at room temperature (very important)
1 teaspoon vanilla extract
1/2 cup unsweetened almond milk (or milk of choice)
Dry ingredients:
1 cup oat flour (see this link on how to make oat flour from oats)
1 cup packed fine blanched almond flour
1 teaspoon baking powder
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon salt
For the frosting:*
¼ cup butter or vegan butter, at room temperature
4 ounces cream cheese or vegan cream cheese, at room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
*Note: For a dairy-free cake, I’d recommend a powdered sugar glaze on top of the cake rather than the cream cheese frosting. You can find a great, simple glaze recipe here.