• Rebecca Lake

Who doesn't absolutely love Carrot Cake, Chocolate Cake and Lemon Cake!

Updated: Jan 14, 2019

Non-vegan carrot cake can be very fattening, you know cream cheese frosting in all, but this carrot cake has 2 cups of carrots, 1 cup of raisins and 1 cup of chopped walnuts, and only a 1/4 cup of sugar! And to top it all off, (no pun intended) I use Kite Hill cream cheese with a little maple syrup for the frosting! Easy Peasy! And super delicious!



Vegan Carrot Cake


2 1/4 cups of whole grain flour

1 tsp baking powder

1 1/2 tsp baking soda

3 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

1/2 cup applesauce

1 cup of almond milk with 1 Tbsp apple cider vinegar dropped into it

1/4 cup sugar

1/4 cup maple syrup

1 tsp vanilla

2 cups of shredded carrots, packed down

1 cup of raisins

1 cup of chopped walnuts or pecans


Preheat oven to 350 and grease a 9 x 13 pyrex. In a measuring cup, measure out a cup of almond milk and add one Tbsp of apple cider vinegar. Whisk and let it curdle. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt. In a separate bowl, whisk together applesauce, curdled almond milk, vanilla, and maple syrup. Add carrots, raisins and walnuts to the wet mixture. Stir until well mixed. Pour wet ingredients into dry ingredients and mix until well combined. Pour batter into 9 x 13 and pat down to flatten batter. Bake for 30 minutes. No more no less.

Once the cake is baked and cool, take half a tub of "Kite Hill" cream cheese



and add 2 tablespoons of maple syrup and blend. Taste. Sweet enough? Spread on the cake.


Another great full of antioxidants dessert is Berry Cobbler!




Berry Cobbler


Berry mixture:

5-6 cups of fresh or frozen berries (blackberries, blueberries, raspberries, boysenberries or a combination of whatever you have on hand)

3 Tbsp whole wheat pastry flour

1/2 cup sugar

Topping:

1/2 cup whole wheat pastry flour

1 Tbsp sugar

1/4 tsp baking powder

1/8 tsp salt

1/3 cup almond milk

1 tsp apple cider vinegar


Spread the berries in a 9 x 9 inch baking dish and stir in the 3 Tbsp of flour and the 1/2 cup of sugar. Place the dish in the oven and set it for 375. Leave the berries in the oven until they get hot, about 15 minutes. While the berries are heating up, make the topping. Add the apple cider vinegar to the almond milk and set aside. Combine the flour, sugar, baking powder, salt and whisk. Add the now curdled almond milk to the dry ingredients until a batter forms. Spread batter over berries, don't worry if the batter doesn't completely cover the berries, then bake for 25 minutes or until the topping is golden brown. You won't make pie anymore once you taste this! Easy to make and fat free!

Oil-free Chocolate Cake


Dry ingredients:

1 cup white whole wheat flour

1/2 cup coconut sugar, or regular sugar

1/4 cup cocoa powder

1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/3 cup chocolate chips(Traders Joes are vegan)

Wet ingredients:

3/4 cup cooked and peeled sweet potato

1/2 cup almond milk

1/2 Tbsp apple cider vinegar

2 tsp vanilla extract

1/2 cup non-dairy yoghurt, plain


Preheat the oven to 350 degrees. Spread a thin layer of coconut oil on a 9 inch cake pan or a 9 inch pyrex pie plate. You can also cut a circle of parchment paper to fit the bottom of the pan. This will make it easier to pop out the cake when it's done. Add the apple cider vinegar to the almond milk to curdle the almond milk and set aside. Cut slices in your sweet potato and cook in the microwave. Cool. Once cool, peel the sweet potato and set aside.

Add all the dry ingredients, including the chocolate chips, into a large bowl and stir to combine.

In a blender, add the cooked sweet potato, curdled almond milk, and vanilla extract. Blend until very smooth.

Add the wet ingredients to the dry ingredients and mix well, then dump the yoghurt in and mix gently being careful not to overmix.

Add the cake batter to the pan and bake for 20-25 minutes or until a toothpick comes out clean. Wait until the cake is completely cool bfore you frost it.


Cashew Vanilla Frosting


1 cup raw cashews

1 tsp lemon juice

1/4 cup almond milk

3 Tbsp maple syrup

1 tsp vanilla


Boil a few cups of water and pour over cashews, cover and set aside for an hour.

Drain and rinse soaked cashews.

In a blender, add cashews, lemon juice, almond milk, maple syrup and vanilla. Blend until smooth. Refrigerate for at least 30 minutes before spreading on the cooled cake.


Best Ever Chocolate cake(not oil-free but vegan)


Cake ingredients:

1 cup almond milk

1 Tbsp apple cider vinegar

2 cups flour

1 3/4 cup sugar

3/4 cup cocoa powder

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1/2 cup coconut oil, melted

2/3 cup unsweetened applesauce

1 Tbsp vanilla

1 cup boiling water


Chocolate buttercream frosting:

1 cup cocoa powder

1 1/2 cups vegan butter

4-5 cups powdered sugar

2 tsp vanilla

1/4-1/2 cup almond milk


For the cake instructions:

Preheat over to 350 degrees and grease two 9 inch pie pans or cake pans. I cut a round piece of parchment paper to fit into the bottom of each of the 9 inch cake pans. Lightly flour.

Add apple cider vinegar to the almond milk, stir, and let the milk curdle. In a large bowl add the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk well to combine. In a smaller bowl add the applesauce, almond milk, vanilla and coconut oil and on medium speed with a hand mixer, mix until combined well. Lower the speed and pour in the boiling water until the water is well mixed into the batter. The batter will look runny now, that is what it's supposed to look like. Divide the batter evenly between the two cans pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Take out cakes when done and let cakes cool for 10 minutes. Take cakes out of cake pans. Allow to cool completely before frosting.


For the chocolate buttercream frosting:

Add the cocoa powder to a large bowl(I just wipe out the cake bowl and use it). Whisk to remove any clumps. Add the softened butter and mix with a hand mixer until creamed and well combined. Add half the powdered sugar and half the almond milk and mix well. Add the rest of the powdered sugar and the vanilla extract. Mix until fluffly and combined. If the frosting is too dry, add more milk, a Tbsp at a time. Frost the cake.


Vegan Lemon Cake(not oil-free but vegan)



For the Lemon Cake:

1 1/4 cups almond milk

1 Tbsp apple cider vinegar

1 can of chickpeas to yield 1/2 cup aquafaba(the juice from a chickpea can)( 1/2 cup after whipping)

8 Tbsp vegan butter

1 1/2 cups sugar

2 tsp lemon zest

1 tsp lemon extract

2 tsp vanilla

2 3/4 cups flour

2 tsp baking powder

1/2 tsp salt


For the Frosting:

1 cup vegan butter, softened

4 cups powdered sugar

2 Tbsp fresh lemon juice

1-2 Tbps almond milk

1 Tbsp freshly grated lemon zest

1 tsp vanilla


Preheat the oven to 350 degrees. Grease two 9 inch cake pans and line the bottom with parchment paper cut to fit into the bottom of the pan. Lightly flour.

In a measuring cup, combine the almond milk and apple cider vinegar. Stir. Set aside and allow milk to curdle.

In a medium sized bowl, pour the juice from a container of garbanzo beans(aquafaba) and set the beans aside. With an electric mixer, beat the bean juice until it is light and fluffy. Set aside.

In a large bowl add the softened butter, sugar and lemon zest. Stir to combine. Beat on medium speed with the handheld mixer until light and fluffy. Now add the lemon and vanilla extracts and beat to combine. On low speed, add in the almond milk and the aquafaba and mix. Now add the flour, spinkle the baking powder and salt on top of the flour and mix on low until well combined. Divide the batter in your cake pans and bake for 30-35 minutes or until a toothpick comes out clean. Allow to cool for 10 minutes before trying to remove the cakes from the pans. Then slide a knife around the edge and tip the cake gently into your hand and place the cake on a cooling rack. Allow the cakes to cool completely before frosting.


Make the frosting:

Beat the butter until light and fluffy. Reduce the speed of the mixer and add 2 cups of the powdered sugar, lemon juice, lemon zest and vanilla extract. Beat on low to combine then increase speed until mixture is light and fluffy. Now add the remaining powdered sugar and mix. If too dry add milk. Too wet, more powdered sugar. Frost the cake.






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