Gwen Hull, YGB Kansas City Gala Original Committee Member
Gwen Hull is a tennis, Basketball, Track Coach, Yoga Teacher at O’Hara High School, Kansas City. Gwen has been a dedicated Ambassador in Kansas City since the community started YGB KC Gala three years ago. Gwen shared yoga with seniors over 100 years old who also joined our Gala! Her home made cake has been a special bonus gift every year at the Gala and we are so happy to share her special recipe for this year’s vegan mango carrot cake!
Vegan Mango Carrot Cake
2cups all-purpose or “Italian gluten free flour
1Tbsp baking powder
1/2 tsp ground nutmeg
1/2 tsp salt
1/2 cup vegan butter
1 cup sugar
2Tbsp Ground flax seed meal ( 4 Tbsp water to combine)
1 1/4 cup Naked Mighty Mango Juice
3 cups finely shredded carrot
Pre heat 350*. Grease and flour 2- 8 x 1 1/2 in round pans. Combine flour, baking powder, 1/2 tsp salt, and nutmeg. In mixing 
bowl, beat vegan butter 30 secs. Add sugar. Beat 2 min. Mix flaxseed meal with water. Let rest 5 min until combined.
Add flaxseed/water mixture. Alternately add flour mixture and 3/4 cup mango juice little by little. Stir in carrots. Bake 25-30 min. Cool 10 min on wire rack. Place remaining 3/4 mango juice in saucepan. Boil 3-4 min. Stir and let thicken/cool.
Wait until cake is room temperature. Option to poke holes and pour cooled mango juice over a cooled cake. Make carrot ribbons and soak in ice water for 30 min. Dry off and decorate cake
OR
Make vegan cream cheese icing with 8 oz vegan cream cheese, 1 tsp vanilla, 4 cups powdered sugar. Mix with a mixer until totally smooth. Ice cooled cake, pour mango reduced juice on icing. Then top with carrot curls. Keep cool until ready to serve.
