A vintage classic reimagined.
A throwback to the vintage dinner party staple of carrot and pineapple jelly, this cake reinvigorates the classic combination. Made with only plant based ingredients, this cake has 3 layers of moist sponge made with carrots and mashed pineapple, and vegan cream cheese. Topped with the same vegan cream cheese and crushed walnuts, this cake is a subtle beauty.
Sponge: Flour, sugar, vegetable oil, grated carrot, soy milk, crushed pineapple, flaxseed, white wine vinegar, cinnamon, cardamom, baking powder, baking soda, vanilla extract, salt and nutmeg.
Filling: Tofutti better than cream cheese, icing sugar and vanilla extract.