set oven to 350 and grease a loaf pan. whisk the following ingredients together: – 1/4 cup melted and cooled coconut oil
– 1 egg
– 1/4 cup maple syrup
– 1/4 cup date molasses
– splash of vanilla
– 1/2 cup vanilla almond milk

once well-combined, add dry ingredients: – 1 cup almond flour
– 1/2 cup quinoa flour
– pinch of sea salt
– cinnamon
– ground ginger
– baking powder

once a thick batter forms, pour batter into loaf pan. bake for about 20-25 minutes. let cool and make icing in the meantime

for this frosting i blended 1 container (5.3 oz) of vanilla non-dairy yogurt (any kind should work), 4 tbsp melted vegan butter, 1/4 cup powdered sugar. i transferred it to a tupperware and stuck it in the freezer for about 15-20 minutes to thicken up. then i moved it to the fridge while i waited for the cake to cool. once cake is cooled spread frosting on top, then put back in fridge to fully set before serving.