The vegan carrot cake by Oh Hell Yeah It’s Vegan I shared during Week 1 was delicious. I took a picture but it doesn’t do it justice so just take my word for it. Jon ate three pieces the night I made it. And it was a hit at work. People were amazed it was vegan and even asked for the recipe.
I improvised a bit as I didn’t have all of the ingredients. Instead of flax seed I used 1/2 cup of canola oil. I only had one cup of sugar so I used about 1/4 cup of brown sugar and a few tablespoons of agave. I only had one cup of powdered sugar for the frosting so I just went for it. The frosting tasted fine it just wasn’t as fluffy as maybe it would have been with the full two cups. All in all it was a hit and I highly recommend you make it too.
We start Week 3 of The Vegan Challenge this Sunday. If you’re looking for Father’s Day ideas, how about following my lead for my husband’s 40th birthday and making these three recipes:
To make the pimento cheese vegan, use soy yogurt, vegan sour cream or mayonnaise, and vegan cheeses by Lisanatti Foods.
If you’re asking yourself “What is The Vegan Challenge after all?” Check out the Week 1 post. And here’s our Week 3 Vegan Menu, join along if you so choose to take on the challenge.
Lemongrass Tofu Bowls by Sprouted Kitchen with Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing by Ambitious Kitchen