Preheat oven to 375 degrees F. Lightly coat or line with unbleached parchment paper a 9×5 inch loaf pan, a 9×9 or a 9×13 baking pan with extra virgin coconut oil. A loaf pan is great for gingerbread while a 9×9 or 9×13 will spread out the gingerbread dough to make gingerbread cake.
In a large mixing bowl, mix the flour, flaxseeds, baking soda, fresh ginger, pumpkin pie spice and sea salt; set aside.
To a high speed blender, add the sugar, coconut oil and egg; process until smooth and creamy. Add the pumpkin puree, nut milk, coconut oil, molasses and vanilla extract and process again until ingredients are well blended.
Add wet ingredients in with the dry ingredients and mix until smooth.
Pour the batter into the baking pan and smooth the top. Bake on the middle rack in the center of the oven until a toothpick comes out clean when inserted into the center of the cake, 45 to 55 minutes. Cool 5 minutes in the pan before turning the cake out onto a rack to cool completely.
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