GINGERBREAD

Dry ingredients:

• 2 cups (180 g) oats ground into flour (gluten-free if needed)
• 1/2 cup (60 g) almond flour or ground sunflower seeds or hemp seeds for a nut-free version
• 3 tbsp (20 g) ground flax seeds or chia seeds
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground ginger
• 1/4-1/2 tsp ground cloves
• 1/4 tsp salt

Wet ingredients:

• 1 1/4 cup (300 ml) plant-based milk
• 1 large (120 g) banana mashed with a fork (or 1/2 cup applesauce)
• 1/3 cup (105 g) maple syrup or agave syrup
• 1 tbsp molasses (optional)
• 1 tsp vanilla extract

CREAM LAYER

• 14 oz (400 g) silken tofu firm (read the blog post for a sub)
• 1/3 cup (105 g) maple syrup or agave syrup
• 1/3 cup (80 ml) coconut milk canned
• 2 tsp vanilla extract
• 2 tbsp coconut oil melted
• 1/4-1/2 tsp instant espresso powder or 2-3 tbsp strong liquid coffee/espresso
• 1 pinch of salt

CHOCOLATE LAYER

• 4-5 tbsp cocoa powder
• 1/4 cup (80 g) maple syrup or agave syrup
• 1-2 tbsp coconut oil melted
• 1/4-1/2 tsp instant espresso powder
• 1 pinch of salt