• Preheat oven to 350 degrees Fahrenheit. Line a 9-inch square baking pan with parchment paper and set aside.

Make the cranberry sauce:

• In a medium sized saucepan over medium heat, stir together the canned cranberry sauce, frozen cranberries and orange marmalade and 1/3 of the grated ginger (1 teaspoon).
• Stir over medium heat until the jellied sauce is completely dissolved. Keep stirring until the cranberries are shrunken, but mostly whole and the sauce is thick and bubbly, about 10 minutes. Remove from heat and set aside, covered.

Making the gingerbread:

• In a separate saucepan over medium heat, stir together the butter, brown sugar, coconut cream and molasses. Bring it to just barely simmering and then remove it from the heat. Do not let the mixture come to a boil, or the mixture may curdle or burn.
• In a large mixing bowl, sift together the flour, ginger, cardamon, cinnamon, baking powder, baking soda and black pepper. Stir until well mixed.
• Add the butter mixture and beat until combined. Add the flax eggs and ginger and beat until well mixed.
• Spoon the batter into the prepared baking pan. With a large soup soup dollop the cranberry sauce onto the surface of the cake batter. With a knife, drag the sauce through the batter in a swirly design, until it appears marbled.
• Place the cake in the oven and bake until the gingerbread is firm and a toothpick inserted in the center of the gingerbread comes out clean, about 35-50 minutes. Check it with a tester in the center every 5 minutes after 30 minutes to ensure the cake doesn't burn.
• Remove the pan from the oven and transfer to a wire baking rack. The cranberry sauce will still be unset. Let the cake cool completely until the cranberry sauce is partially set.
• Once cooled, place cake pan in the fridge overnight to let the cranberry sauce completely gel and set.
• Cut cooled gingerbread into squares. Keep gingerbread in the refrigerator in a covered container. It can also be frozen for later.

To Serve

• Let gingerbread warm to room temperature, about 30 minutes. Top with vegan ice cream or whip cream and garnish with sugared cranberries or chopped candied ginger.