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.
Consuelo @ Honey & Figs says
I’m loving vegan baking lately, so I’m adding this baby to my list! Could it look any better? I love the pinneaple and coconut. Oh, and the bananas too. I’m sure this cake turns super moist and therefore amazing 😉
Natalie @ Tastes Lovely says
I may have to have more than the 2 slice serving size : )
bakerbynature says
I like that.
Pamela @ Brooklyn Farm Girl says
I love a good coconut cake, but with carrots -yessssssss! – big bonus for the garden loot we’ve been pulling! Thank you much!
Zainab @ Blahnik Baker says
This is a anytime-anywhere cake!! Breakfast, mid-afternoon or dinner cake. Love the tropical flavors and how beautiful the cake is. With how cold it is these days, why go to the grocery store when you can create this and cozy up with a cup of tea?
bakerbynature says
It’s snowing here, so tea and cake and cozying sounds all kinds of amazing! xo
Faith says
Gaaahhhhh, such a gorgeous cake! Snack cake in general always reals me in, and this one looks particularly fantastic! Love the addition of coconut here.
bakerbynature says
Thank you, sweets! Hope you have a NYC trip scheduled SOON!!! xo
Julia says
Psssh! Forget the “snack” part, let’s call this “dinner” cake! Ugh it looks so good! Love all the delicious tropical goodies!
bakerbynature says
Now dinner cake is totally something I could get on board with!!!
Tieghan says
I would not care if you called this a regular old cake, I would so be having at least 2 slices! All that coconut on top is just pretty much amazing! I kind of love coconut!
Ali @ Inspiralized says
I love the topping!! This is so creative, I bet it’s delicious!!
Joanne says
To me, snack cake = breakfast-appropriate. Which is always always always a good thing! And girl, it’s too cold to be running to the store for ingredients! Love this vegan spin.
Tina Muir says
Wow those look DELICIOUS! I had coconut in my oatmeal yesterday, and it reminded me just how delicious it is….especially with carrot cake…and a healthy version! Hitting all the right marks there! Thanks for sharing! Just curious…what is the benefit of coconut oil? I am seeing a lot of recipes with this now, and debating whether to buy some or not….
bakerbynature says
Hi Tina! Coconut oil has lots of health benefits, and can even be used on your skin! I always keep a little bottle in my purse for chapped lips and dry hands in the winter. It also produces very moist, flavorful baked goods, like this snack cake 😉 I’m sure a quick google search will help give you more specific answers if needed! I’d definitely buy a bottle to keep around; it’s good stuff.