RECIPE BY NELSON @FRESH_N_GREYIngredients
- 4 large eggs, beaten or 4 egg replacers
- 2 cups granulated sugar
- 1/2 cup light brown sugar
- 3 tbsp molasses
- 2 tsp vanilla extract
- 2 tsp maple extract
- 1.5 cups canola oil
- 2 cups all purpose flour
- 1/2 cup Mung Bean Protein Powder
- 3 tsp baking powder
- 3 medium ripe bananas, peeled and mashed
- 3 medium carrots coarsely grated
- 1/2 cup plant based sweet creamer (like what is used for coffee)
- Spray a baking dish, I used an 8.5”x12.5” dish, with baking spray. Create a sling/long portion of parchment paper and line the dish with it across the short side. You will use this to help remove the cake from the dish later.
- Preheat the oven to 350°F.
- Make the cake. Place the eggs, sugar, brown sugar, molasses, vanilla extract, maple extract, creamer and canola oil in a bowl and beat until just combined.
- Mix the dry ingredients together and then add them to the same bowl and beat together well. Pour the batter into the prepared dish.
- Bake in the oven for 40-50 minutes until deep golden brown and a toothpick comes out clean. The cake should be firm but spring back a bit when touched in the center. Note that the center will sink just ever so. No worries, cream cheese frosting is coming! Set aside to cool for 15-20 minutes, then remove from the dish using the parchment paper to lift it up and out with care. Allow to completely cool on a wire rack. Overnight works well, the cake will be fine!
- Meanwhile, make the icing. Whisk the cream cheese and butter together in a bowl, using an electric hand whisk or stand mixer with whisk attachment. Add the vanilla extract and powdered sugar and whisk again until smooth adding the almond milk a bit at a time. Chill the frosting for about 1.5-2 hours.
- Toast the crushed and chopped hazelnuts on low to medium until fragrant and just golden. Set aside to cool.
- Once the cake is cooled, spread the frosting over the cake to cover the top, being sure to keep the side smooth/inline with the slides of the cake…do not allow the frosting to pour over the sides. You may want to use about half the icing, then place the cake in the fridge for about 20 min and then finish frosting it.
- Place the frosted cake in the fridge for about 20 min. Remove and sprinkle the toasted hazelnuts generously on top of the cake. Using the flat/palm side of your hand, gently pat the hazelnuts into the frosting…gently. The goal is to get most of the hazelnuts to stick to the frosting.
- You can chill the cake again until ready to eat or serve it up!
**The cake can be made overnight and frosted the next day.
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