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
Ingredients
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2 cups
whole wheat pastry flour
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3/4 cup
sugar
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1 teaspoon
baking powder
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1 teaspoon
baking soda
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1 1/2 teaspoons
cinnamon
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1/2 teaspoon
freshly ground cardamom
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1/8 teaspoon
cayenne pepper
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1/2 teaspoon
salt
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1/2 cup
coconut oil, melted
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1
ripe banana, mashed
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3 cups
carrot, peeled & grated
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1/2 cup
coconut milk
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3 teaspoons
Ener-G egg replacer
Directions
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Preheat oven to 350 degrees. Oil a small non-stick bundt pan or a 9x4in loaf pan.
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In a medium sized bowl mix and sift flour, sugar, baking powder, baking soda, cinnamon, cardamom, cayenne, and salt; set aside.
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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.
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Pour into the pan, and place in oven at 350 degrees for 50 minutes.
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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 : )
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