Recipe with a few alternations (ex. using sweet potato instead of carrots) from Hell Yeah It's Vegan's Carrot Cake recipe. I made one cake, while her recipe suggests using 2 pans to bake 2 layers. If you bake just one cake allow 40 minutes to cook. I like the use coconut milk to make a light, yet satisfying, icing. Make sure to buy full fat coconut milk. Before using place the milk in the refrigerator to allow the cream and the liquid to separate. You'll only be using the coconut cream as the icing on the cake :)
Prep Time30 minutesmins
Cook Time30 minutesmins
Total Time1 hourhr
Course: Dessert
Servings: 12
Author: Jenné
Ingredients
CAKE
2⅓call-purpose flour
1tspbaking powder
1½tspbaking soda
2tspcinnamon
1tspnutmeg
½tspsalt
6tbspflax seed meal
¾cwarm water
1½csugarI use a blend of cane and coconut sugars
1/2cupcrushed pineapple
2tspgingergrated or minced
1ccanola oil
1tspvanilla
2cshredded sweet potato
1cpecans and/or walntuschopped
ICING
2 14-ozcans of coconut milk
1tspvanilla extract
4tspmaple syrup
Instructions
CAKE
Preheat oven to 350º.
Line two 8×8″ pans with parchment paper.
In a small bowl, sift together dry ingredients (flour through salt).
In a large bowl, whisk together flax seed meal and water. Beat in sugar and oil.
Add vanilla and sweet potato and mix until combined.
Add dry mix and stir until moistened.
Fold in pecans.
Pour equal parts into pans.
Bake for 18-20 min, or until a toothpick comes out clean.
Let cool in pans 10 minutes.
Use a knife to loosen edges of cake from pans.
Using parchment paper, lift cakes out of pans. Let cool fully on wire racks.
ICING
Open the can of coconut milk and scoop out the thick cream layer, leaving the liquid in the can. Place the coconut cream into a bowl.
Add the vanilla and maple syrup, and whisk until creamy and airy. If you have a hand mixer use that!
Once the cake has cooled completely ice and serve.
Store cake in the fridge to keep the icing nice and firm.