A mixture of flax and water makes a sturdy substitute for eggs in this vegan cake.
Plus, sweet crushed pineapple helps to make this cake delicious with less added sugar.
Combine flaxmeal and water in a small bowl.
Let stand for a few minutes.
Add carrots, pineapple and brown sugar; stir until the carrots and pineapple are completely coated.
Whisk oil, vinegar and 1 teaspoon vanilla in a medium bowl.
Whisk in the flax mixture.
Add the wet ingredients to the dry ingredients and stir until just combined.
The batter will be very thick.
Divide the batter between the prepared pans, spreading evenly.
Bake until a toothpick inserted in the center comes out clean, about 25 minutes.
Cool in the pans on a rack for 10 minutes.
Turn the cakes out onto the rack and let cool completely.
Add confectioners' sugar and vanilla to the coconut cream.
Beat with an electric mixer on low until smooth and creamy with soft peaks, about 3 minutes.
Refrigerate until the frosting is spreadable, about 30 minutes.
To decorate the cake: Place one cake layer on a cake platter.
Spread 1/2 cup of the frosting evenly over the top.
Set the remaining cake layer on top and spread the remaining frosting over the top.
Garnish with pecans, if desired.
Tips
To make ahead: Refrigerate cake for up to 2 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
