Winter Wonderland Gingerbread Cake
[Vegan]

For the Gingerbread Cookie Dough:

• Combine ground flaxseed with hot water and whisk smooth.
• Let stand for at least 5 minutes to thicken to a paste.
• Sift the flour with the baking soda and all of the spices and the salt and pepper, set aside.
• Cream the vegan butter with the brown sugar until light and fluffy about 4-5 minutes,
• Add the molasses to the creamed butter mixture and mix well, scrape the sides of the bowl and then add the flax paste and vanilla extract.
• Add the sifted flour mixture while blending on low speed, mix until it is all incorporated evenly.
• Turn out the entire dough onto a large piece of plastic wrap.
• Wrap the dough tightly and press into a disc.
• Refrigerate for at least 3 hours, preferably overnight before rolling.
• Once out of the fridge you must re-roll this dough.
• Mash it all together and knead it back together, then RE-roll on a floured work surface until it is pliable.
• Cut your shapes, and place on a parchment-lined sheet pan.
• Preheat the oven to 350° F, you will bake for approximately 12-18 minutes or until light golden brown.

For the Cake Batter:

• Combine ground flaxseed with hot water and whisk smooth.
• Let stand for at least 5 minutes to thicken to a paste.
• In the meantime, cream the softened vegan butter with the light brown sugar on medium-high speed until very light and fluffy, about 3-5 minutes.
• Scrape bowl periodically to ensure even mixing.
• Sift together all the dry ingredients from the baking powder to the cocoa powder and reserve.
• Add the molasses to the hot water and then add the baking soda to that. It will bubble up as the baking soda begins to activate. Stir to combine.
• Add the flax paste to the creaming vegan butter and sugar mixture, and mix well.
• Add 1/3 of the dry ingredients, blend well.
• Then add 1/2 of the molasses/water mixture slowly while mixing on low speed.
• Stop and scrape the bottom and sides of the bowl often.
• Repeat the process with another ⅓ of the dry, the remaining liquids, and then the last addition of dry ingredients.
• Pour the batter into prepared pans and bake immediately in preheated 350° F oven approximately 25-30 minutes or when they are springy to the touch when you gently press the centers.
• Cool the cake layers in the pan then turn out onto a cooling rack to cool the rest of the way while you prepare the cream cheese icing.

For the Cream Cheese Icing:

• Smooth cream cheese and butter with a paddle attachment.
• Add sifted confectioners sugar, blend on low just to combine.
• Add extract then add optional vegan buttercream icing.
• Mix smooth.