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Author Notes: I made this delightfully rich and fairly healthy vegan cake for Valentine's Day. Alone, the cake is not too sweet, but the coconut glaze with crystallized ginger kicks the sugar up a notch. My favorite thing about this cake is the heavenly marriage of flavor created by the cardamom and coconut; and a little cayenne pepper accents the spices even more. —SweetPotatoSoul
Makes 1 small bundt cake
- 2 cups whole wheat pastry flour
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon freshly ground cardamom
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 cup coconut oil, melted
- 1 ripe banana, mashed
- 3 cups carrot, peeled & grated
- 1/2 cup coconut milk
- 3 teaspoons Ener-G egg replacer
- Preheat oven to 350 degrees. Oil a small non-stick bundt pan or a 9x4in loaf pan.
- In a medium sized bowl mix and sift flour, sugar, baking powder, baking soda, cinnamon, cardamom, cayenne, and salt; set aside.
- In a large bowl mash a ripe banana, add coconut oil, carrot, coconut milk and egg replacer and mix thoroughly. Begin to add dry ingredients to this wet mixture. Add a little at a time, stir, then add more until you have a thick batter.
- Pour into the pan, and place in oven at 350 degrees for 50 minutes.
- Test to make sure it's done after 50 minutes by sticking a paring knife or toothpick into the cake, it should come out clean : )
- This recipe was entered in the contest for Your Best Carrot Recipe
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A better, more carrot-y carrot cake
A more carrot-y carrot cake.
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