How does flax meal replace eggs in this recipe?

The flax meal, when whisked with water, forms a sticky, thick mixture that acts as a binder, effectively replacing eggs to hold the mini-bundt cakes together in this vegan recipe.

Can I bake these cakes in a standard loaf pan instead of mini-bundt pans?

Yes, the recipe notes that the batter can be poured into standard bread pans, yielding two good-sized loaves. The baking time for loaves is 20-22 minutes at 375 degreesF.

What kind of flavor does the matcha powder add to these cakes?

Matcha powder provides an earthy, slightly grassy, and subtly bitter note that beautifully complements the sweetness of the carrot, zucchini, and coconut in both the cakes and the drizzle.

Do I need to peel the zucchini and carrots before shredding them for the batter?

The recipe calls for 3/4 cup each of shredded zucchini and carrot. You can shred them as is, or peel the carrots first if preferred, as the texture will be incorporated into the cake batter.

How should I store leftover Carrot Zucchini Coconut Matcha Mini-Bundt Cakes?

After cooling completely, store the mini-bundt cakes in an airtight container at room temperature for a few days, or refrigerate to extend freshness. They can also be frozen for longer storage.

1.4K Views 8 years ago

Carrot Zucchini Coconut Matcha Mini-Bundt Cakes
[Vegan]

TP By: Travis Piper

Author Bio

I'm a full-time teacher, father, and ultra-runner obsessed with vegan food, recipe development, and photography.... Read More

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A plate of several vibrant green Carrot Zucchini Coconut Matcha Mini-Bundt Cakes, topped with a delicate white matcha drizzle.

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Carrot Zucchini Coconut Matcha Mini-Bundt Cakes [Vegan]

351

Dairy Free

I put them together on a whim, and what came out of the oven will most definitely be made again. Love when that happens. Huge flavors and moist textures of the carrot/zucchini mix were complimented by a sizable portion of coconut and a couple scoops of the big matcha pow.... Read More

Ingredients You Need for Carrot Zucchini Coconut Matcha Mini-Bundt Cakes [Vegan]

For the Carrot Zucchini Coconut Matcha Mini-Bundt Cakes:

1/4 cup flax meal with 3 tablespoons water
1/3 cup canola oil
1/2 teaspoon sea salt
3/4 cup raw sugar
2 teaspoon baking powder
1 teaspoon baking soda
1 cup almond milk
1 teaspoon vanilla extract
2 teaspoons matcha powder
1 cup whole wheat flour
1/2 cup whole rolled oats
1 cup all-purpose flour
3/4 cup unsweetened shredded coconut
3/4 cup each shredded zucchini, carrot
3/4 cup raisins
1 teaspoon cinnamon
2 tablespoons chia seeds (optional)

For the Drizzle:

1 cup confectioner's sugar
1 teaspoon matcha powder
1-2 teaspoons almond milk

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How to Prepare Carrot Zucchini Coconut Matcha Mini-Bundt Cakes [Vegan]

Pre-heat to 375° F.
Whisk the flax and water together until it's sticky and thick. Then add the rest of the ingredients. Mix well.
Pour batter by the 3/4 cup into pre-sprayed mini-bundt pans or into standard bread pans. If using the latter this recipe will make two good-size loaves. I haven't made a standard-size bundt cake with it, so I'm not sure about that, but I suspect it would be close to a full-size cake.
Anyway, minis bake at 375 F. for 13-15 and standard bread pans. 20-22. Rack to cool completely before drizzilizziling.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.