Carrot Cake

extract
* 3/4 cup dried currants (optional)
* 6 carrots, grated
* 1/2 cup blanched slivered almonds (optional)

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DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Prepare a 9×13 inch baking pan with cooking spray. Whisk together the whole wheat flour, soy flour, cinnamon, ground cloves, baking soda, tapioca starch, and salt in a bowl until blended; set aside.
2. Pour the hot water into a mixing bowl, and sprinkle with the flax meal. Stir for a minute until the flax begins to absorb the water, and the mixture slightly thickens. Stir in the brown sugar and vanilla until the sugar has dissolved, then add the currants, carrots, and almonds. Stir in the dry mixture until just moistened, then pour into the prepared pan.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Vegan Cream ‘Cheese’ Frosting

INGREDIENTS

* 1/2 cup vegan cream cheese substitute (such as Tofutti™)
* 1/2 cup soy margarine
* 1 teaspoon vanilla extract
* 1/4 cup soy flour
* 2 cups confectioners’ sugar

DIRECTIONS

1. Beat the cream cheese and margarine together with the vanilla extract in a mixing bowl with an electric hand mixer until light. Beat in the soy flour, followed by the confectioners’ sugar until light and fluffy. Refrigerate at least 20 minutes before using.
Filed under: Cake Recipes
Tags: cake, carrot, carrot cake, vegan, vegan carrot cake

Vegan Cupcakes

These taste amazing and are quick to make! You can play around and substitute different milks, oils and extracts; just about any will work. I’ve listed my favorites. Unfortunately, this recipe doesn’t rise well as a cake, but cupcakes are more fun anyway! These are great with a simple frosting of cocoa powder, powdered sugar and orange juice

INGREDIENTS

* 1 tablespoon apple cider vinegar
* 1 1/2 cups almond milk
* 2 cups all-purpose flour
* 1 cup white sugar
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 cup coconut oil, warmed until liquid
* 1 1/4 teaspoons vanilla extract

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
2. Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes. In a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.
3. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.
Filed under: Cake Recipes
Tags: cupcakes, vegan, vegan cupcakes

Vegan Chocolate Cake

“This is a really simple, yet very tasty cake. You can use rice flour or something other than wheat.

INGREDIENTS

* 1 1/2 cups all-purpose flour
* 1 cup white sugar
* 1/4 cup cocoa powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1/3 cup vegetable oil
* 1 teaspoon vanilla extract
* 1 teaspoon distilled white vinegar
* 1 cup water

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9×5 inch loaf pan.
2. Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.
3. Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove from oven and allow to cool.

“This is a really simple, yet very tasty cake. You can use rice flour or something other than wheat.

INGREDIENTS

* 1 1/2 cups all-purpose flour
* 1 cup white sugar
* 1/4 cup cocoa powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1/3 cup vegetable oil
* 1 teaspoon vanilla extract
* 1 teaspoon distilled white vinegar
* 1 cup water

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9×5 inch loaf pan.
2. Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.
3. Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove from oven and allow to cool.