©2016 BY VEGN'VIBES | KELLY NOONAN.

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Vegan Spiced Carrot Breakfast Cake

September 7, 2016

 

Feature: Spiced Carrot Breakfast Cake-- because why wait until dessert when you can have cake for breakfast?! Especially when its vegan! 

 

I am not a big fan of cake (sweets make my stomach turn sometimes) but growing up, my best friend's mama made cake for breakfast. all. the. time. I thought this was the absolute best thing in 

the world because all of her cakes weren't too rich to devour for the first meal of the day. 

 

As an adult, I've tried to work this same magic of my own. So sit back and cozy up. Here is a fan favorite I think that you will like:

Insides:

 

2 ½ cups unbleached (or your choice) of flour 

2 teaspoons baking soda

3 teaspoons cinnamon 

1 dash of nutmeg

1 teaspoon sea salt

 ½ cup applesauce

2 teaspoons of vanilla (I was out, so I actually subbed this for my vanilla almond milk creamer by Silk)

1 Cup Almond Milk (if you don't have vanilla or regular almond/soy milk, do what I did and substitute with Silk Almond  Milk Creamer)

1 cup sugar

½ cup coconut oil (room temperature)

2 cups of grated carrots (or up to your liking)

 

 

TopSides:

 

Brown Sugar mixed with a little flour and butter to your liking to top once ready to put in oven.

 

The Madness:

 

Preheat oven to 350 degrees. In a large bowl, mix together all dry goods. In another bowl, mix together all wet goods (carrots will be mixed in at the end). Once thoroughly mixed, combine ingredients in both bowls and smoothly mix together the dry and wet ingredients (include grated carrots).

 

Use a pan of your choosing and line with EarthBalance Butter or Oil.

I used a 9x9 pan to have my cake a little more thick and moist; however, 9x13 will work great magic too!

 

Pour your delicious batter into your beautiful pan and make sure to add the brown sugar crumbles!

I like to add some crumbles at the beginning and then take it out of the oven half way through and add more.

 

Place into heated oven for appx 30 mins. The time will need to be eyeballed, as it depends on the size pan you use-- this part could take up to 45 minutes total if you have a thicker batch. Make sure you check with a toothpick to see if its done aaaannndddd voila!

 

You have yourself a breakfast cake. 

Hope you enjoy devouring this cake! I like to refrigerate mine so that it stays more fresh for a longer period of time. 

 

This is a great breakfast as the colder season approaches-- you can add pumpkin or apple instead of the carrot! Mmmmmm, goodness.

 

 

 

 

xoxo, K

 

 

 

 

 

 

 

 

 

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