Vegan Carrot Cakes with Coconut Icing

These little cakes are divine; so moist and sweet without breaking any vegan rules! Silken tofu has become my new favourite ingredient to use in my baking. It has such a mild taste, it adds moistness to cakes without affecting flavour and can also make a great icing (as you will later find out).

Vegan Carrot Cakes with Coconut Icing

Ingredients:

• 1 mashed banana
• 2 finely grated carrots 
• 1 teaspoons of pure vanilla extract
• 2 teaspoons of cinnamon
• 1/2 cup of flaxseed oil
• 1 1/2 tsp baking powder
• 1/4 cup of agave syrup
• 2 tablespoons of stevia sweetener powder
• 1 1/4 cups self-raising gluten-free flour
• 1/4 cup of silken tofu
• 1/4 cup of sultanas 

Icing:

• 1/2 cup of stevia powdered icing sugar (or real icing sugar)
• 1/2 cup of silken tofu
• 1 teaspoon of maple syrup
• 2/3 cup of shredded coconut
• 3 tablespoons of toasted muesli (can be gluten free if required)

Method:

1. In a large bowl, sift the cinnamon, baking powder, and flour, and stir to combine.
2. In a large jug or bowl, whisk together the agave syrup, oil, carrots, banana, tofu and vanilla.
3. Make a well in the centre of the flour mixture and pour in the wet ingredients, adding the sultanas. 
4. Gently mix until combined.
5. Fill 12 greased muffin tins with the mixture and bake in the oven for 25 - 30 minutes, until cooked through. The muffins will be very moist but should be firm to touch.
6. Let cool in the pan for a few minutes before transferring to a wire rack to cool further.
7. To make the icing, blend together the sugar, tofu, maple syrup until blended (or use a whisk until all lumps are removed). Stir through the coconut until the mixture thickens. Once cakes are cooled, top with a dollop of the coconut icing and sprinkle with a little muesli to finish.