Kristen's Recipes


Title:   Coconut Quick Cake
Category:   Cakes - Clean (Only natural/organic ingredients), Vegetarian
From:   Lisa Boucher
1 egg replacer/substitute
2/3 c agave nectar
1 1/4 c whole wheat flour
2 t baking powder
1/2 c almond milk
2 T Earth Balance butter- or soy butter
1 t vanilla
1/2 c unsweetened shredded coconut
3 T agave nectar
2 T melted Earth Balance butter- or soy butter
1 T almond milk
Directions:   In a large bowl combine egg replacer, agave, flour and baking powder. Mix well. In a small saucepan, heat milk, butter and vanilla until the butter is melted. Slowly beat the warm liquid into the big bowl. Bake at 350F for 18 to 20 minutes. Melt the 2 T butter and then add the rest of the ingredients. Stir until well blended. Pour this on top of the cake and bake again for about 5 minutes or until cake is done and the coconut is beginning to turn a golden color. (Cake should not be fully baked when you add the coconut topping.)