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Vegan Ho'olaule'a (Hawaiian Celebration) Cake

What you need: 

[u]Cake[/u]:
1/4 cup + 2 tablespoons water
3 tablespoons cornstarch
3 tablespoons ground flax seeds
1 cup + 3 tablespoons vegetable oil, divided
3 cups all-purpose flour
1 to 2 tablespoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 cups raw sugar
1 (8-ounce) can crushed pineapple, in pineapple juice
1 tablespoon vanilla extract
4 ripe bananas, peeled and mashed
1 cup shredded coconut
1 cup macadamia nuts, chopped [u]Frosting[/u]:
1 (8-ounce) container vegan cream cheese (e.g., Tofutti)
1/4 cup light coconut milk
1 teaspoon vanilla extract
1/4 teaspoon coconut extract
1 pound powdered sugar
1 cup shredded coconut
flaked coconut, to taste (garnish)
chopped macadamia nuts, to taste (garnish)

What you do: 

[u]Cake[/u]:1.Preheat the oven to 325 degrees F. Grease and flour two 9-inch cake pans.
2. In a large bowl, combine the water, cornstarch, flax, and 3 tablespoons vegetable oil; stir until a thick paste forms. (This is equivalent to 3 eggs.) Into the egg substitute, beat 1 cup vegetable oil, sugar, the pineapple with its juice, and vanilla; blend.
3. In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, and baking powder. Add the dry ingredients and stir just until blended.
4. In a small bowl, stir together the banana, coconut, and macadamia nuts; fold into the batter. Divide the batter evenly among the cake pans.
5. Bake 35 to 40 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out with no crumbs attached. Transfer the cakes to a rack and cool before frosting.
[u]Frosting[/u]: 1. In a bowl, combine the vegan cream cheese, coconut milk, vanilla extract, and coconut extract; beat with electric mixer until well combined.
2. Slowly beat in powdered sugar until the desired frosting consistency forms.
3. Stir in coconut. Consistency will be runnier than most frostings.
4. Refrigerate for at least 30 minutes before frosting cake to allow frosting to become firmer.
5. After frosting the cake, sprinkle with flaked coconut and chopped macadamia nuts.
Source of recipe: This recipe was inspired by Giada De Laurentiis's banana bread recipe from the Food Network and turned into something amazing and vegan! The frosting is my very own and is delicious with this cake!

Preparation Time: 
20 minutes, Cooking time: 35 to 40 minutes
Cooking Time: 
35 to 40 minutes
Servings: 
Recipe Category: 

SO HOW'D IT GO?

This cake reminded me of a rich banana bread. It was fantastic. I did not use as much sugar in the cake and with the icing being so sweet it worked out perfectly. It was such a great tasting cake we decided that we were celebrating the eating of the cake, since it is a celebration cake. Thank you so much for posting the recipe for this cake, although next time I will freeze one layer, as I ate nearly the whole thing myself. :>

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Yes I'm sure the Ener-G egg replacer would be fine. For the frosting, it should say 1 tsp vanilla extract and 1/4 tsp coconut extract. Sorry for the confusion! And thanks for letting me know! Enjoy! -Rachel

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This sounds SO yummy...Could I use Ener-G instead of the egg replacer concoction? And another thing, the frosting has vanilla extract listed twice, but I think one is supposed to be coconut extract? I'm excited to try it. ;)b

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Sounds and looks sooo good

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I halved this recipe as I only had 2 bananas but everything else for the cake stayed the same. For the frosting I mixed some coconut milk, vanilla and confectioner's sugar until I had a drizzle consistency as I do not have any vegan cream cheese. This cake is delicious! My boyfriend really loved it, too. I told him I will make it again the way it is written here to really get the full effect. I wish I lived near my Grama because she would love this and I'd love to make it for her. Thanks for sharing this and the recipe photo is really nice :D

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I'm not usually a big cake person, but I LOVED this cake.  It was super moist, and the flavors and textures all blended together perfectly.  My husband thought this was the best cake he'd ever had in his life.  He hasn't stopped talking about it since he finished the last slice!!  I will definitely be making this in the future!  This is the kind of cake that even non-vegans would love.

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