This is a recipe that has been inspired by Vegan Holiday Cooking by Candle Cafe (a must-have cookbook) and modified somewhat. It’s become my new favorite cake.
1/2 cup shredded carrots (about 1 carrot)
1/2 cup unsweetened shredded coconut
1/2 cup raw almonds
1/4 cup agave or maple syrup
1 Tablespoon Ener-G Egg Replacer or starch like Cornstarch or Potato Starch
2 cups raw almonds
1/2 cup cocoa powder
1 Tablespoon baking powder
1 cup unsweetened nondairy milk
1/2 cup agave or maple syrup
1 teaspoon apple cider vinegar
1/4 cup olive oil
1/4 cup evaporated cane juice (sugar)
1/4 cup brown sugar
Confectioner’s sugar for dusting
Preheat oven to 350oF.
In a food processor, pulse together the carrots, coconut, 1/2 cup of almonds, 1/2 cup agave or maple syrup and the Ener-G Egg Replacer or Starch. Once all ingredients are incorporated continue to process for about a minute until well mixed. Scoop out mixture and press evenly into the bottom of a 9-inch cake pan or spring form pan. (Note: You may want to line the bottom of the pan with parchment paper for easy removal after the cake is baked.) Bake the crust until lightly browned, about 10-15 minutes.
Place 2 cups of almonds, cocoa powder and baking powder in food processor and pulse together until almonds are ground into a fine meal. In a separate bowl beat together the nondairy milk, 1/2 cup agave or maple syrup, vinegar, olive oil and sugars. Pour liquid mixture into the food processor and pulse until all the ingredients are mixed together. Pour batter on top of carrot/coconut/almond crust.
Bake for 30-40 minutes until top of cake is crisp and toothpick comes out clean when inserted in the center of the cake and the sides slightly pull away. Let cool before removing from pan. Dust the top with Confectioner’s sugar.