21 Apr Vegan Carrot Cake
You can cook this Vegan Carrot Cake as a single layer and serve if more like a slice. However the double layer vegan carrot cake is a little more exciting for an afternoon tea party.
(Double this mixture if you want a layer cake. If using double the mixture use two bowls , it makes it easier to have two even sized cakes)
1/2 cup unsweetened almond milk ( I used Califia Farms)
20 mils egg replacement ( I used Bob’s Red Mills)
1 cup wholemeal flour
1/2 cup coconut sugar ( 1/2 cup of brown sugar is a slightly sweeter alternative that also tastes amazing)
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 cup currants
1/2 cup finely chopped dried apricots (alternatively use 1/4 cup apricots and 1/4 cup cranberries)
1/4 cup pepitas
1 1/2 cups grated carrot, loosely packed.
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup maple syrup
1/2 cup liquid coconut oil
Note: many carrot cake recipes use baking soda.
I use only a tiny amount as there is some in the egg replacement mix.
(Double mixture and use half as filling, if making this as the pictured layer cake)
1 1/2 cups pure icing sugar (I used CSR)
3 tablespoons freshly squeezed lemon juice
1/2 cup grated coconut ( you can also use a sprinkle of the dried fruit, cut up really finely, to decorate)
Note: As a slice you can just dust with icing sugar, or serve it with out icing.
20cm round cake tin (x 2 if doing a layer cake).
20cm brownie tin (this is the alternative if you want to do this as a single layer slice)
- Pre heat oven to 180 degrees celsius.
- Prepare cake tin, I line mine with parchment paper, or you can just grease them.
- Mix the almond milk and egg replacement in a small bow, whisk and set to one side for the binding properties to work.
If doubling the mix I use two bowls so it’s easy to have two even sized cakes.
- Mix dry ingredients, flour, coconut sugar, ginger, cinnamon and baking powder.
- Use a dry whisk to combine as it makes it easy to get any lumps out of the coconut sugar.
- Add currants, dried apricots and pepitas.
- Add grated carrot.
- Add baking soda and maple syrup to egg replacement mix and whisk again before adding to dry mix.
- Add liquid coconut oil.
- Cook at 180 degrees celsius for 45 minutes.
- Cool in pan for ten minutes before cooling on a baking rack.
- The cake needs to be fully cooled before icing (you can cook the night before and ice on the day you are serving, it will still taste really fresh).
- The icing mix seems like a small amount of liquid, but you don’t want it too runny so add the lemon juice slowly. You are looking for a thick mixture.
- Ice the base cake first, sprinkle with coconut.
- Then add the top cake, ice and sprinkle with coconut, allow to set and you are ready to serve.
Vegan carrot cake has quite a rich flavour and it doesn’t need any side dishes, however a natural coconut yoghurt does add a side of decadence and a tartness to the flavour.
Recipe by Catherine Carr