The carrot juice gives this cake a lovely yellow color and a moist sweetness.
Cake Ingredients
2 1/2 cups All Purpose Gluten-Free Flour (we use Bob’s Red Mill)
2 1/2 teaspoons baking powder
1/3 cup vegan butter (we use organic Earth Balance Buttery Spread)
1/3 cup vegetable shortening, oil or more vegan butter
2 teaspoons vanilla
1 1/2 cups sugar
4 1/2 teaspoons Ener-G Egg Replacer in 3 tablespoons water
1 tablespoon ground flax seeds
1 tablespoon soy lecithin granules (optional – makes a richer cake)
3 tablespoons water
1 cup carrot juice
Filling Ingredients
1/4 cup creamy peanut butter
2 Tablespoons vegan margarine
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons water or nondairy milk
Cake Instructions
Preheat oven to 350oF. Grease two 8 inch round cake pans.
In a large bowl, mix together flour and baking powder.
In a separate small bowl mix 4 1/2 teaspoons Egg Replacer in 3 tablespoons water.
Add in flax seeds and lecithin (if using) and another 3 tablespoons water. Beat together and set aside. In another bowl, cream together sugar, vegan butter and shortening.
Add in vanilla and combine with the Egg Replacer mixture and 1 cup carrot juice.
Add these wet ingredients to the flour and mix to make a batter.
Pour batter into cake pans, filling each about half way.
Bake for 30 minutes. Remove from heat and cool. Remove from pans when cool.
Filling Instructions
Using a hand mixer or blender, combine all the ingredients until creamy. Add more water, 1 tablespoon at a time, if necessary, if filling is too thick. Chill until ready to use. Spread on top of one layer and cover with the remaining layer. Ice the cake with Chocolate Icing.
The instructions call for lecithin but the amount isn’t listed in the recipe list. How much lecithin is called for?
Thank you for pointing that out! The recipe has been updated. One tablespoon of soy lecithin is an optional ingredient. It makes the cake richer, but it is not at all necessary.
Thanks!