Happy New Year friends! As you may be able to tell from the pictures, this recipe was intended for Christmas morning. However, time got away from us at the holidays and we are finally getting to share today, as our first post in 2018. Better late than never, are we right? Same goes for any resolution or intention you set for the New Year, or that you set last year and may still need some work on (wink, wink). If there is something you want to do, a recipe you want to make, a place you want to visit (etc) that you've been putting off, the time is now! Better late than never so set your mind to it for this year. Maybe start with making this special cake and see where it leads, you never know...
Christmas Coffee Cake
PREP TIME: 40 minutes
TOTAL TIME: 1 hour 15 minutes
Servings: 16 Slices
1 1/2 + 1/6 cup whole wheat flour
1 tsp baking soda
1/4 tsp baking powder
3/4 tsp salt
3/4 tsp nutmeg
1 1/2 tsp cinnamon
1 1/3 cup cane sugar
1/3 cup coconut oil, melted and cooled to room temperature
1/2 cup cooked carrot puree (pureed pumpkin, butternut squash, or sweet potato would also work)
1/3 cup water
1/2 tsp vanilla
1/2 cup unsweetened coconut flakes
1/2 cup mini chocolate chips
1/2 cup walnuts, chopped (or nut of your choice)
Dusting of powdered sugar
Preheat oven to 350 degrees. Line a 9" x 13" baking pan with parchment paper and lightly grease the bottom and sides of the pan with coconut oil then set aside. Wash, peel, and chop carrots then place in a steaming basket set in a pan with water over medium heat and steam carrots until tender, about 12-15 minutes. Remove carrots from the steaming basket and place in a food processor or blender and process on high until smooth then set aside.
In a large mixing bowl combine the dry ingredients: flour, baking soda, baking powder, salt, nutmeg, and cinnamon and stir to combine. In a separate bowl combine the wet ingredients: cane sugar, melted coconut oil, carrot puree, eggs, water, and vanilla and whisk until combined. Add the wet ingredients to the dry ingredients and mix until evenly combined, avoid over mixing. Stir in the coconut flakes, chocolate chips, and walnuts.
Pour batter into prepared pan and bake in preheated oven for 35-40 minutes or until a toothpick comes out clean. Allow cake to cool for about 15 minutes then sprinkle the top with powdered sugar and cut into desired shape (we chose diamonds - see above). Serve cake warm or room temperature. Store leftovers in an air tight container at room temperature for up to 3 days.
This cake is light and fluffy though decadent with subtle sweet and spicy flavors. A treat to enjoy at holidays or anytime a treat is in order. We wish for you all a happy and healthy New Year and send a gentle nudge toward anything you may have been putting off in 2017 that it is time to just do!
Jess and Cecelia
Jess and Cecelia welcome you to our kitchen. We are fun-loving and passionate foodies working to make the world a healthier, happier place one plant based recipe at a time.