Ohhhh, I’m giddy about today’s Friday’s Fixin’s post because this recipe is a doozie of deliciousness. For book club this week, a dear girlfriend, Cynthia Spivey, offered to bring dessert. Hmmm, let me see: “Y.E.S.!”
She arrived with the most yummy looking cake and told me that it is one of her daughter’s faves. Not only that but it was vegan. Ummm, cue the Happy Dance!
Cynthia said, “You’re the guinea pig because I’ve never made it vegan.” Well let me just say that I would be the guinea pig for ANYTHING that Cynthia tries. She’s amazingly talented and also happens to be a real Silver Lining in my life.
Cynthia: Thank you so much for sharing!
Austin’s Carrot Pineapple Birthday Cake (Vegan Version)
Cynthia Spivey
Whisk together:
- 1 1/2 cups flour
- 1 cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 heaping tsp cinnamon
- 1/2 tsp salt
Add the following, mixing after each addition:
- 2/3 cup cooking oil
- 2 T Bob’s Red Mill Egg Replacer mixed in 6 T. water
- 1 1/4 cup shredded carrots
- 3/4 cup crushed pineapple in juice
- 1 tsp vanilla
Using an electric mixer, beat at medium speed for about 2-3 minutes. Pour batter into a greased and floured bundt pan. Bake at 350 degrees for 35 minutes or until toothpick comes out clean when tested. Cool in pan until completely cool and turn over onto serving plate.
Garnish with:
- Powdered Sugar, sifted over the whole cake
- Fresh Mint Sprigs
Serve with:
- Almond milk vegan vanilla ice cream
Hope that you enjoy as much as we all do…but I know that you will!