I LIVED IN AN ANTROPOSOPHIC KIBBUTZ, 25 years ago,,,this part of my life was one of the most richest ever,,, I was vegan in that momentum,,, and here is one of my really yummy recipes, carrot pineapple cake
My vegan Deliciousness CAke,,:
◦2 1/2 Cups Cake Flour gluten free
◦2 1/2 Tablespoons Chia seeds
◦1/2 Cup Maple syrop
◦2 Tablespoons Ground Flax Seeds
◦2 Teaspoons Baking Powder
◦1/2 Teaspoon Baking Soda
◦1 Teaspoon Salt
◦2 1/2 Teaspoons Cinnamon
1/2 cup chopped pineapple AND 1/4 cup of juice pineapple.
◦2 Cups Coarsely Grated Carrot
◦3/4 Cup Chopped Pecans
◦1/2 Cup Shredded Sweetened Coconut (Optional)
◦4-oz. Can Crushed Pineapple
◦1 Cup Dark Brown Sugar
◦2 Tablespoons Apple Sauce
◦2 Teaspoons Vanilla Flavoring
◦2 2/3 Tablespoons coconut milk
Preheat Oven to 350 degrees.
Prepare 3 round 8 inch cake pans by spraying them with nonstick cooking spray and lining the bottom with parchment paper. I trace around the cake pans with a pencil and cut about a 1/2 inch away from the pencil mark to make the parchment paper for the bottom.
You can also put this into a regular 13 X 9 rectangular cake pan or make cupcakes instead.
In a large mixing bowl mix together dry ingredients until well incorporated. On top of the dry ingredients add carrot, 1/2 cup of the pecans (save 1/4 Cup to decorate the top), coconut and pineapple. Mix together with the dry ingredients.
In a separate smaller mixing bowl mix together all of the wet ingredients. The hot water should be almost to a boiling point when you add it to the rest of the wet ingredients. Adding it will cool it down some.
Pour the wet ingredients into the dry ingredients and mix with a hand mixer quickly. Don’t over mix it.
Pour into cake pan(s) and place into oven. Bake 25 minutes.
Let cool completely before putting the cake together. For the icing I recommend my Frosting , with coconut milk 2 oz 2 cups of raw cashews soaked 4 hours before, 3/4 coconut nectar, 1/2 tsp sea salt
2 tsp vanille extract 3 tbsp lemon fruit, 1 3/4 coconut butter…
For Me to you ,, we