CARROT CAKE
Based on the recipe at https://lovingitvegan.com/vegan-carrot-cake-lemon-buttercream-frosting/
Ingredients
For the cake
- 300 grams self-raising flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Pinch salt
- 2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 300 grams brown sugar
- 250 grams grated carrot
- Zest of one orange
- 125 millilitres olive oil
- 100 mililitres soya milk
- 2 tablespoons ground flaxseed mixed mixed with 6 tablespoons water
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
For the buttercream
- 75 grams vegan margerine
- 1 teaspoon vanilla extract
- 150 grams icing sugar
Instructions
To make the cake
- Pre heat the oven to 180 degrees celcius. Line two 6-inch round baking tins.
- In a large bowl, sift the self-raising flour, baking powder, biscarbonate of soda, cinnamon, ground ginger and salt together.
- Add the brown sugar, grated carrot and orage zest to the flour mixture.
- In a measuring jug, measure out the olive oil and soya milk. Add the flax seed, vanilla extract and apple cider vinegar.
- Pour the wet ingredients from the jug into the dry ingredients in the bowl. Stir gently to combine. Try not to over-mix as this will make the cake dense. Scrape the base of the bowl to ensure that no dry flour is left.
- Divide the mixture between the two baking tins. Bake in the preheated oven for 30-35 minutes, or until a skewer comes out clean when insterted into the middle of the cake. Set aside to cool.
To make the buttercream
- Weight the vegan margerine out into a large bowl.
- Add the vanilla extract and use an electric mixed to beat it into the margerine.
- Gradually sift in the icing sugar, beating between additions. Keep beating with the mixed until the buttercream is light and fluffy.
- When the cakes are completed cold, spread the buttercream on top of one half, and then sandwich the two cakes together.