Vegan baking. Something I knew nothing about until I started blogging, and it has remained a mystery to me ever since.
I mean, let’s be serious. I had a veeeeeeeery difficult time last year giving up meat for Lent. I did it, but I was not at all excited about it. Cutting out animal products in general? No thanks. But vegan cooking and baking is something that I feel like I should master. It’s a puzzle that I just have to figure out!
The hardest part about this for me was the fact that I couldn’t make cream cheese frosting. Yes, I know you can vegan cream cheese and make it as close to the real deal as possible, but if you ask me some things just need to be made the way they always are or not made at all. Plus the name Toffuti totally creeps me out. Blech.
So like I said, this cake was actually supposed to be a batch of vegan carrot cake blondies, but it definitely turned out as a cake so that’s what we’re going with. It’s sweet, carrot-y (in a good, good way), not too dense, and actually didn’t taste “healthy” or vegan at all! I guess sometimes life hands you a pleasant surprise 🙂
- 3/4 cup flour
- 1/2 cup wheat flour
- 1 cup brown sugar
- 1.5 tsp baking powder
- 1/2 tsp salt
- 3/4 tsp cinnamon
- 1/4 cup vegan butter melted
- 1/4 cup almond milk
- flax eggs = 3 Tbsp flax + 6 Tbsp warm water (I actually used chia seeds but like the texture of flax better)
- 1 tsp vanilla
- 1/4 cup pureed carrot
- 1/2 cup grated carrot
- 1/4 cup dried pineapple, soaked in rum overnight and chopped
Preheat oven to 350. In a small bowl mix your flax or chia egg and let sit while you combine the rest of the ingredients. Whisk together the flours, brown sugar, baking powder, salt, and cinnamon. In another bowl combine the vegan butter, almond milk, vanilla, “eggs”, and carrots (both pureed and grated). Gently fold the dry ingredients into the wet ingredients. Fold in the rum-soaked pineapple. Pour batter into a greased 8×8 pan and bake at 350 for 45-60 minutes. Let cool completely before frosting.
VEGAN BUTTERCREAM FROSTING
- 1/4 cup vegan butter, softened
- 2 cups powdered sugar
- 1-2 tsp vanilla extract
Using a hand mixer, combine all ingredients until smooth. If too thick, add a touch more vanilla. If too thin, add more powdered sugar. Spread evenly on cooled cake and enjoy!