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
- 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
- 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)
- In a large bowl, sift the cinnamon, baking powder, and flour, and stir to combine.
- In a large jug or bowl, whisk together the agave syrup, oil, carrots, banana, tofu and vanilla.
- Make a well in the centre of the flour mixture and pour in the wet ingredients, adding the sultanas.
- Gently mix until combined.
- 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.
- Let cool in the pan for a few minutes before transferring to a wire rack to cool further.
- 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.