Preheat the oven to 350°F/176°C and line a 9x5-inch loaf pan with parchment paper.

In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, nutmeg, allspice, and cloves.

Whip the aquafaba in a small bowl with an electric mixer for 45-60 seconds until uniformly foamy.

Create a well in the dry ingredients and add the whipped aquafaba, oat milk, sunflower oil, brown sugar, and vanilla.

Whisk molasses and hot coffee in the bowl used for aquafaba, then add to the wet ingredients in the main bowl.

Using an electric mixer on low speed, combine the dry and wet ingredients just until mixed; avoid overmixing.

Pour the batter into the lined loaf pan and bake for 50-55 minutes, or until a toothpick inserted into the top sides comes out with a few moist crumbs.

Cool the cake in the pan for 10-15 minutes, then remove to a wire rack and cool for at least 20 minutes before slicing. Drizzle with Vanilla Cream Sauce and pomegranate seeds, if desired.

Add powdered sugar, vegan butter, and coconut cream to a saucepan over medium heat, stirring until the butter melts.

Bring the mixture to a boil for 3 minutes, stirring frequently, then remove from heat and stir in vanilla and salt.

Allow the sauce to cool for a few minutes before spooning it over the cake.