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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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No one will ever know that this vegan version of an all-time classic is so easy to prepare. (This recipe is from the cookbook How It All Vegan. ) Ingredients:
1 1/2 cups flour |
3/4 cup dry sweetener |
2 teaspoons baking powder |
1 teaspoon cinnamon |
1/4 teaspoon salt |
3/4 cup soymilk |
2 teaspoons vanilla extract |
1/4 cup oil |
egg substitute (to equal 1 egg) |
1/2 cup carrot, finely shredded |
1 teaspoon fresh ginger, grated |
Directions:
1. Preheat oven to 350 degrees F.
2. In a large bowl, stir together the flour, sweetener, baking powder, cinnamon, and salt.
3. Add the milk, vanilla, oil, egg replacer, carrot, and ginger and mix together gently until just mixed.
4. Pour into a lightly oiled cake pan and bake for 25-30 minutes.
5. Check with a knife to see if done.
6. When cooled, ice and serve.
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