Vegan Ho'olaule'a (Hawaiian Celebration) Cake
[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)
[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!
SO HOW'D IT GO?
Ok, made it with sweetened coconut after all because my store didn't have unsweetened coconut, but I reduced the sugar by 1/2 cup. VERY GOOD...VERY SWEET...even after reducing the sugar. I also used 12oz. of pineapple instead of 8oz, and used only 3 bananas because I really wanted to taste the pineapple. (might use more next time) Glad I decided to make a 6" version and used the rest of the batter for muffins (to freeze and eat later as there's only two of us here) So rich and gooey that a very small piece is enough (Get your black coffee or unsweetened tea ready!)
I'm going to try this with unsweetened coconut based on some of the reviews saying that the cake is sooo sweet. Has anyone else tried this? The recipe doesn't specify sweetened or unsweetened. I'll report back with the results in case anyone else is wondering...Looks like an amazing recipe!
This cake is soooo flippin' AWESOME!!! the cake is so moist is doesn't even need the 'frosting' -I though it makes too much frosting, I just put some as a glue in between the cake layers and drizzled a good amount on top and on the sides and had a lot left over. You gotta try it -you'll love it!!
I made this cake last thursday. It was ABSOLUTELY DELICIOUS!!!!!!!!! It was SO VERY moist, and what's left of it still is. I didn't use the exact sugar amount. I never do. Although I used every other ingredient listed, I did not use cream cheese for the frosting. I actually used a little sour cream, and no one knew except me. This will definitely be my go-to cake recipe from here on in. Thanks for sharing!!!!!!!!!
This cake looks so good that I want to eat the pics! I will try this one day soon.
Oh My Word. We made this for my Dad's birthday -My sis made the 2-layer with the frosting and everything, and --holy moly, it was SO good someone shoould be shot!!! SO amazing, the CAKE is the BEST I have ever had in my life. The next time, I made it in a 9X13 and baked it about 75 minutes, cooled it and pretty much watched it vanish -The kids, grandkids! - The frosting is so SWEET, I left it out; it doesnt need it - (altho it IS horrifically decadent!!) The plain cake is absolutely the Best!! i will make it anytime life calls for cake!!! YUMMO! Ach! Now i want to make one!! lol.
yum! i made this today for my hubby's bday. i used ener-G egg replacer (3 eggs worth) instead of the egg concoction, because i don't have any device that will grind up flaxseeds. the egg replacer worked great. this was really a fabulous cake. i didn't use your frosting, i just combined confect. sugar with some almond milk and a lil coconut extract, and made a drizzle. came out absolutely great.
i will definitely make again. thanks so much!
I can't find vegan cream cheese, here can somebody suggest a different type of frosting to go with this cake? I like the coconut in it, maybe a white frosting with added coconut??
If you look up, the second reviewer says: "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."
Ah, I feel stupid. :(
I can't find vegan cream cheese, here can somebody suggest a different type of frosting to go with this cake? I like the coconut in it, maybe a white frosting with added coconut??
If you look up, the second reviewer says: "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."
I can't find vegan cream cheese, here can somebody suggest a different type of frosting to go with this cake? I like the coconut in it, maybe a white frosting with added coconut??
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