My favorite part of Thanksgiving... dessert. Here is my favorite cake recipe from "Vegan with a Vengeance". It is perfect for the Holidays and jam packed with yummy goodness.
2 1/3 cups of all purpose flour
1 tablespoon baking powder
1 teaspoon of baking soda
3/4 teaspoon of salt
2 teaspoons of ground cinnamon
1/2 teaspoon of ground or freshly grated nutmeg
1 cup of pineapple juice
1/2 cup of canola oil
3/4 cup of sugar
1/2 cup of pure maple syrup
2 teaspoons of vanilla extract
1 cup of macadamia nuts, roughly chopped
1/4 cup of crystallized ginger, chopped (even better if you can find small pieces specifically for baking)
1 cup of unsweetened shredded coconut
2 cups of carrots, grated
Preheat oven to 350 degrees. Have ready two 8" round springform cake pans, lightly greased. Alternatively this could be made in a 9"X 13" baking pan and cut in half lengthwise to create two layers or just iced as one layer.
In a large mixing bowl sift together the flour, baking powder, baking soda, salt, and ground spices.
In a separate large mixing bowl, mix together the pineapple, oil sugar, maple syrup, and vanilla. Add the dry ingredients to the wet in batches, and combine well with a hand mixer or strong fork. Fold in the macadamias, ginger, coconut, and carrots.
Divide the batter evenly between the two round cake pans, or spread in the rectangular pan, and bake for 40 to 45 minutes. Let cool in pans. Remove from pans and put a layer of coconut icing (below) between the layers, and another layer of coconut icing on top.
Coconut Heaven Icing
1/4 cup nonhydrogenated margarine at room temperature
1/4 cup coconut milk
1 teaspoon of vanilla extract
2 cups of confectioner's sugar, sifted
1 cup of unsweetened coconut
Cream the margarine until light and fluffy. Add the coconut milk and vanilla and combine. Add the sifted confectioner's sugar and mix until smooth. (Use an electric hand mixer; otherwise it will take a good 5 minutes to mix.) Add the unsweetened coconut and combine. Refrigerate until ready to use.