Rhonda made this for our support group birthday celebration at Hallelujah Acres this past Tuesday and for my 68th birthday with family. It is a very delicious vegan recipe. Making vegan food should be fun for the whole family and this recipe is proof of that! Let's get baking.
Ingredients
- 1/4 cup extra virgin olive oil
- 1/2 cup raw unfiltered honey
- 1/2 cup unsulphured molasses
- 1 cup milk substitute (rice milk)
- 1 medium apple, peeled and shredded or grated fine
- 2 cups finely grated carrots
- 8 ounce can crushed pineapple (in its own juice), do not drain
- 1 cup soaked and drained raisins
- 1/2 cup pecans, chopped
- 1/2 cup grated coconut (optional)
- 2 cups whole wheat pastry flour
- 1 cup oat flour
- 1 cup unbleached flour
- 3 teaspoons egg replacer
- 2 teaspoons baking soda
- 1 teaspoon Rumford baking power
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
Method
- In medium bowl: Place baking soda, baking powder, flour, egg replacer, and spices (mix and set aside). In a food processor, using an S-blade, combine oil, honey, molasses and milk substitute. Process to mix well. Place moist ingredients in a large bowl, and add grated carrots, apple, pineapple with juice, drained raisins, chopped nuts, and coconut. Stir and mix well.
- Slowly add dry ingredients to moist ingredients, stirring well or using a mixer. Pour cake batter (it will be thick) into a bundt pan or 9" x 13" cake pan that has been sprayed with olive oil. Bake 40-50 minutes in 350-degree oven or until a toothpick inserted in the middle comes out clean.
