believe it or not, butter adds moisture and flavor to cakes as well as texture from the fat. eggs strengthen the structure and help add volume by holding the air that is mixed in during the baking process. milk and buttermilk add flavor as well as moisture-try substituting water sometime, you will taste the difference. let's not forget, a true vegan diet also means no honey since the harvesting process kills bees and honey adds moisture, helps retain moisture with its hygroscopic nature and honestly, it tastes really good in a cake! when you have to eliminate these items, it can make baking a good cake difficult, even for a pro.
and for those of you that are not interested in baking a vegan cake, this recipe can be quickly converted. substitute and equal amount of butter for the coconut oil, buttermilk for the coconut beverage and 3 large eggs rather than the equivalent amount of egg replacer.
vegan zucchini-carrot bundt cake
makes 1 bundt cake serving 10-12
1 medium to large carrot
1/3 cup pecan pieces
4 1/2 teaspoons ener-g egg replacer (or 3 large eggs)
2/3 cup coconut oil (or 10 tablespoons unsalted butter, soft)
2 cups light brown sugar
1/2 teaspoon salt
3 cups all purpose flour
1 tablespoon baking powder
1 tablespoon pumpkin pie spice
1 cup unsweetened coconut milk beverage (or 1 cup buttermilk)
preheat the oven to 350. grease and flour a bundt pan and set aside. grate enough carrot and zucchini to measure 2 cups. place the pecans on a baking tray and toast until fragrant, about 5 minutes. let them cool before using. whisk the egg replacer into 3 tablespoons warm water and allow it to sit while you begin mixing the batter.
cream the coconut oil with the brown sugar and the salt. the oil will liquefy as it mixes so it is not necessary to mix for more than a couple minutes. add the egg replacer and mix well, scrape the bowl too. sift the flour, baking powder and spice blend over the batter. fold it in a few times. sprinkle the coconut beverage over the top of the batter and fold together. sprinkle the zucchini and carrots over the top and fold together completely. scrape it into the prepared pan. bake the cake until a cake tester comes out clean, about an hour. allow the cake to cool in the pan for 15-20 minutes and then turn it out onto a rack to cool completely.