Mjuk Pepparkaka - Swedish soft spice cake (vegan)

Another veganized recipe… The original came from some dear friends of mine who used to treat me to a lot of lovely Scandinavian baked goods and even more tender loving care on the Danish side of the Flensburg fjord.

2 tbsp ground flaxseed
3 tbsp boiling water
50g margarine, soft
3 tbsp cranberry preserve (optional)
150 ml soy yoghurt
450 ml plain flour
2 tsp baking powder
1 1/2 tsp ground ginger
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves

Preheat oven to 175 degrees C.
Mix the flaxseed with the boiling water and put aside.
Cream the margarine, till white and fluffy. Cream in the sugar. Add the flaxseed-mix and continue beating. Mix in the cranberry preserve and yoghurt
Sift the flour, baking powder and spices into a bowl. Add the wet ingredients and combine well. If batter appears too stiff, add a splash of soy milk or yoghurt. What you want is a normal cake batter consistency, something that drops somewhat heavily from the spoon (I remember that German maxime for this kind of cake batter: schwer reißend vom Löffel fallen…).
Pour into greased cake tin and bake for 35-40 mins.