Maple-Pecan Layer Cake With Gingerbread Frosting from Vegan Desserts by Hannah Kaminsky

Ingredients

• ¼ Teaspoon Ground Nutmeg
• 1 Tablespoon Baking Powder
• ½ Cup Almond Meal
• 1½ Cups Plain Non-Dairy Milk
• 2 Tablespoons Molasses
• 4½ Cups Confectioner’s Sugar
• 1½ Teaspoons Ground Cinnamon
• 1½ Teaspoons Ground Ginger
• ¼ Cup Granulated Sugar
• ⅓–⅔ Cup Chopped Pecans, Toasted
• 1½ Cups Non-Dairy Margarine
• 1½ Cups Chopped Pecans, Toasted
• 1½ Teaspoons Baking Soda
• 1 Teaspoon Vanilla Extract
• ¼ Teaspoon Ground All Spice
• ¼ Teaspoon Ground Cloves
• 1–3 Tablespoons Plain Non-Dairy Milk
• ½ Cup Canola Oil
• Whole Pecans, For Decoration (Optional)
• ¾ Teaspoon Salt
• 4 Cups All-Purpose Flour
• ½ Cup Unsweetened Apple Sauce
• 1 Tablespoon Apple Cider Vinegar
• 1½ Cups Maple Syrup