Gingerbread Cake (Made with Fresh Ginger)

260 grams Whole Wheat Pastry flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground black pepper
10 grams finely shredded fresh ginger
1/2 cup Earth Balance Vegan Buttery sticks or 1/2 cup unsalted butter, softened
100 grams Coconut Sugar
1 teaspoon good quality Stevia (or you can use 50 grams of raw sugar)
2 large eggs, at room temperature
1/2 cup unsulphured molasses (To prevent the molasses from sticking to the measuring cup, first spray the cup with a non stick vegetable spray.)
1 cup almond milk (any milk will work)

Once cooled, you can eat this just the way they are and keep it clean eating or add a topping. I used a coconut cream topping. To make the topping beat together

1 can of coconut cream
2 tablespoons honey (you can use maple syrup or brown rice syrup to make it vegan)
1 tsp vanilla extract.

Refrigerate topping to firm up before using.

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