It’s been a while since we chatted, and I’m sad about that. I’ve been sick in one way or another, off and on for a couple of weeks. I feel like I’m bouncing back though, which is a good thing because by now, even the cats are tired of spending extra time with me.
Yes, yes I know. Two full days with me is your limit.
I will stop trying to rub your tummy.
I will curl up next to your brothers until they give me a similar ” go away” face and I’m left with only a pillow to hug.
Before my pity party started, I made a cake that is now definitely on my list of top five cakes that I want to eat every day.
You can’t taste the red cabbage in this cake. It’s like a carrot cake and even has some carrots inside, hanging out with the cabbage and pecans, all snuggled up amid the spices. Best friends, staying soft under the frosting. Trying hard to impress your tastebuds.
Sheet cakes make me happy because they’re simple to make and leave me with less dishes to do in the end.
My number one reason for loving sheet cakes is that I can hold the pan in my lap and eat the cake directly out of the pan with minimal effort while I watch hockey.
If you haven’t tried that yet, I highly recommend it.
- 3/4 cups plain or vanilla soy milk
- 1 tablespoon fresh squeezed lemon juice
- 2 1/4 cups all-purpose flour
- 1 cup vegan refined sugar
- 2 teaspoons baking soda
- 1 tsp. baking powder
- 2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon sea salt
- 1 cup grape seed oil
- 3/4 cup plain or vanilla soy yogurt
- 2 teaspoons vanilla extract
- 1/2 cup shredded carrots
- 3/4 cup shredded, then chopped, red cabbage
- 1/2 cup chopped pecans
- 3 cups confectioners’ sugar
- 2/3 cup vegan cream cheese, softened (I used Trader Joe’s This is Not a Tub of Cream Cheese)
- 1/3 cup vegan butter substitute, softened (I used Earth Balance)
- 1 teaspoon vanilla extract
- 3/4 cup chopped pecans (optional, for topping)
Preheat your oven to 350 degrees Fahrenheit.
Stir together the soy milk and lemon juice. Set aside.
In a large bowl, whisk together the flour, refined sugar, baking soda, baking powder, cinnamon, nutmeg and sea salt.
In a separate bowl, stir together the grape seed oil, soy yogurt and vanilla.
Stir in the milk + lemon juice combo.
Add the wet ingredients to the dry ingredients and stir until fully combined.
Fold in the carrots, red cabbage and 1/2 cup of chopped pecans.
Prepare a 9 x 13” baking pan (I coat the bottom and sides with Earth Balance).
Pour the batter into the pan and use a spoon or spatula to spread it out evenly.
Bake for 25-30 minutes, or until a toothpick can be inserted and removed cleanly.
Allow the cake to cool completely.
To make the frosting, mix together the confectioners’ sugar, vegan cream cheese, vegan butter substitute and vanilla extract over low-medium speed until fully combined.
Spread the frosting over the cake.
Top with the optional pecans if you’re totally in love with pecans like I am.
You can find this cake and several other dishes highlighting Cabbage and/or Cauliflower over on Carole’s Chatter. Just click here!