1 cup regular flour

1 cup spelt flour

2 tsp cinnamon

2 tsp ginger

.5 tsp salt

.5 tsp baking soda

3/4 cup molasses

1/4 cup agave nectar

2/3 cup hot water + (4 T for flax seed mixture)

1/3 cup of soy butter

1 ripe mashed banana

2 heaping T of ground flax seed

preheat oven to 350. combine all dry ingredients in one bowl. put agave nectar, molasses and hot water in another. mix well and add the rest of the of wet ingredients with molasses mixture except the flax seed. place flax seed in a bowl with the 4 T of hot water and wisk and let sit for a minute or two and then add flax mixture to molasses mixture. add dry ingredients to molasses mixture and stir together. spray 8 x 8 pan and flour it shaking out excess flour. pour mixture in pan and bake away. this should take about 30-40 minutes to cook.

icing:

2 cups powdered sugar

1/4 cup of tofutti....soy cream cheese

2 T soy butter, melted

1/2 t vanilla

a tiny splash of soy or rice milk, better to start with less and add more as you go if you need it.

with a mixer, mix tofutti and soy butter until well blended, then add soy milk, vanilla. let cake cook (or not) and spoon over cake. enjoy!!

i this adapted from a veganyumyum recipe.