Breakfast Sunshine Cake (vegan)

By jeenikeen

Ingredients

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 2 tbsp wheat germ
• 2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1 cup soy milk
• 1/4 cup packed brown sugar
• 1/4 cup margarine, melted and cooled
• 1/4 cup fancy molasses
• Substitute for 1 egg
• 1 cup coarsely grated carrots
• 1 cup coarsely grated zucchini
• 1/2 cup raisins
• 1/2 cup chopped walnuts
• 1/2 cup unsweetened desiccated coconut

Preparation

Step 1

Preheat oven to 375°F. Butter an 8-inch square cake pan.

In a large bowl, whisk together flours, wheat germ, baking powder, cinnamon and salt. In another bowl, whisk together soy milk, brown sugar, margarine, molasses and egg substitute. Pour milk mixture over dry ingredients along with carrots, zucchini, raisins, walnuts and coconut. Stir just until combined.

Scrape into prepared pan, smoothing top. Bake for 35 to 40 min or until a tester inserted in centre comes out clean. Let cool in pan on a rack.