This moist, rich, flavourful cake is full of so much fruit and veggie goodness! Dairy-free, egg-free and nut-free, this cake stays moist and fresh-tasting for days! Topped with a simple Pineapple Cream Cheeze Icing, this is sure to be a favourite!
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| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Servings |
9 x 13 pan
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Ingredients
- 3 flax "eggs" Mix three Tablespoons of ground flax seed with six Tablespoons of warm water and let sit for 10 minutes.
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 3/4 cup vegetable oil
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 2 teaspoons real vanilla extract
- 1 can crushed pineapple with the juice
- 2 cups unsweetened shredded coconut
- 2 cups grated carrot
Ingredients
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Rate this recipe!
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Instructions
- Heat oven to 350 degrees F.
- Lightly oil a 9 x13 inch cake pan.
- Make your flax eggs and allow to sit for 10 minutes.
- Sift your dry ingredients together. (not the sugars)
- In a large mixing bowl, combine the oil and sugars. Add your flax eggs and mix well.
- Add the dry ingredients to your mixing bowl and mix until smooth.
- Gently mix in the pineapple, the grated carrot and the shredded coconut.
- Spread the batter into your prepared pan and bake for approximately 40 minutes. Check by using a toothpick inserted into the middle and make sure it comes out clean.
- Let cool before icing. This cake freezes well but add the icing just before serving. Enjoy!
Recipe Notes
I first made this cake recipe years ago as a wedding cake for my brother and his new wife. This is a vegan version, as is his wife now. Less fat, less sugar and extra healthy, this cake is a more caring one and even tastier. Enjoy that lovely bite of Pineapple Cream Cheeze Icing.
