The carrot juice gives this cake a lovely yellow color and a moist sweetness.
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
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
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.
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.