Ginger Spiced Snacking Cake with Vanilla Yogurt Frosting

Set oven to 350°F and grease a loaf pan. Whisk the melted and cooled coconut oil, egg, maple syrup, date molasses, a splash of vanilla, and vanilla almond milk together until well-combined. Add the dry ingredients: almond flour, quinoa flour, a pinch of sea salt, cinnamon, ground ginger, and baking powder. Mix until a thick batter forms. Pour the batter into the prepared loaf pan. Bake for about 20-25 minutes. Let the cake cool completely while you make the icing.

For the frosting, blend 1 container (5.3 oz) of vanilla non-dairy yogurt, 4 tbsp melted vegan butter, and 1/4 cup powdered sugar. Transfer the frosting to a tupperware and stick it in the freezer for about 15-20 minutes to thicken up. Then, move it to the fridge while waiting for the cake to cool. Once the cake is cooled, spread the frosting on top, then put the cake back in the fridge to fully set before serving.