Snack cake!!! Oh how those words make me beam with excitement. This vegan carrot coconut version is packed with tons of flavor, and only a touch of sugar. I’m pretty sure that means a two slice serving size is totally allowed. Maybe even encouraged!

I’m actually having a moment with vegan baking these days. I think this is mainly because I’ve been to damn lazy to walk to the grocery, and well yes, I am in fact out of both butter and eggs. But also, maybe, because I like a challenge. And for me, vegan baking is exactly that! It’s a mental exercise that forces me to stretch the creativity a little bit beyond my comfort zone. But sometimes it’s good to break out of there anyways.

This snack cake is full of amazing tropical flavor thanks to toasted coconut, crushed pineapple, banana, and grated carrot. They also help keep this loaf soft and dreamy in texture. It’s an all around winner! Now if you’ll excuse me… there’s one slice left. And it’s mine 😉 Allllllllll mine!

(Vegan) Tropical Carrot Coconut Snack Cake – Baker by Nature

Ingredients:

2 1/4 cups all-purpose flour (or you can use 1 cup whole wheat, 1 1/4 cups all-purpose; both work!)

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground ginger

1 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon nutmeg

1/4 cup + 2 tablespoons brown sugar, divided

1 cup finely shredded carrots

1 medium-sized VERY ripe banana, smashed

1/4 cup crushed pineapple, drained

1/4 cup maple syrup

1 teaspoon vanilla extract

1/2 cup coconut oil, at room temperature

1/2 cup coconut milk

3/4 cup sweetened coconut flakes, divided

Instructions:

Preheat oven to 350 degrees (F). Lightly grease a loaf pan; set aside.

In a large bowl combine the flour, baking powder, salt, and spices. In a separate bowl whisk together 1/4 cup of the sugar, carrots, banana, pineapple, maple syrup, vanilla, coconut oil, and almond milk. Carefully fold the dry ingredients into the wet mixture, then gently swirl in 1/2 of the coconut flakes.

Pour mixture into prepared pan, sprinkle the top with remaining brown sugar and shredded coconut, and place pan in oven to bake for 55-60 minutes, or until the top is golden and a cake tester comes out clean. Allow loaf to cool in the pan for at least 10 minutes before removing and transferring to a cooling wrack to completely cool.