Ginger & Molasses Cake with Cream Cheese Rum Buttercream

A sweet and sticky spiced molasses cake made even better with a rich rum buttercream icing.

Ingredients:

• 3/4 cup hot water

• 2 tsp baking soda

• 1/2 cup molasses

• 1 cup vegetable oil

• 2 1/2 cups flour 

• One 2 inch piece of fresh ginger, peeled and finely grated

• 2 tsp Orgran “no egg” egg replacer mixed with 4 Tbsp water

• 1/2 cup granulated sugar

• 1 tsp salt

• 1 tsp ground cinnamon

• 1/4 tsp nutmeg (optional)

• 1/4 tsp ground cloves (optional)

• 1/2 cup light brown sugar

• 130 ml dark rum

• 240g Angel Food Cream Cheese

• 1.5 - 2 cups icing sugar

• 95g vegetable shortening

• 1 tsp vanilla extract

Method:

1. Preheat the oven to 180ºC. Add baking soda and water to a small bowl and stir until the baking soda is fully dissolved, then set aside.

2. In a medium bowl, mix the molasses, Orgran egg replacer, and fresh ginger until the mixture is fully combined.

3. In a larger bowl, whisk together flour, granulated sugar, salt, and ground spices, then add the brown sugar and whisk again until there are no lumps.

4. Add water and molasses mixtures to the flour mixture, and whisk until a smooth batter forms. Pour into a greased 9 inch cake tin, and bake until a knife comes out clean (35-45 minutes).

5. Take cake out to cool. Take aside 30ml of dark rum, and using a pastry brush, brush the rum over the top of the cake.

6. For the rum buttercream, beat the shortening with an electric whisk for a few minutes until it is soft and broken up. Add cubed cream cheese and keep mixing for another 5 minutes. Slowly add icing sugar until completely mixed.

7. Then slowly add 100ml (or to taste) dark rum to the icing mixture.

   The Best Ever Vegan Cream cheese Buttercream: We’ve adapted Sara Kidd’s cream cheese buttercream recipe here! Remove the vegan butter and replace with 100ml of dark rum!

8. Wait until cake is fully cooled and then ice and enjoy!