- Category: Dining
- Written by Natalie Wessels
There are many misconceptions surrounding vegans and their eating habits, the most common of which is that the only foods they are able to consume are lettuce, tofu or beans. The upcoming new segment on GoingPlacesSA is going to prove these misunderstandings wrong. The first recipe of the month is a delightfully fresh and easy to make vegan carrot cake or loaf that can be enjoyed by the whole family!
Ingredients you will need:
- 2 and a quarter cup of flour (cake flour or bran flour work well)
- 3 teaspoons of baking powder (make sure that it is fresh)
- 1 teaspoon of baking soda
- 2 teaspoons of cinnamon
- Half a teaspoon of nutmeg
- 1 teaspoon of salt
- Half a cup of applesauce (this is an optional ingredient that will act as a delicious egg replacer, but don't worry if it is not an item in your pantry - the cake still works beautifully without it)
- 1 cup of almond milk, soy milk or non-dairy milk of choice
- 1 teaspoon of vanilla essence
- 1 cup of cane sugar, brown sugar, or sweetener of choice
- Half a cup of canola oil or melted coconut oil
- 1 large grated carrot
- Preheat your oven to 180 degrees celcius, or 325 degrees fahrenheit, and grease a baking pan of your choice.
- In a large bowl, combine the dry ingredients - flour, baking powder, baking soda, cinammon, nutmeg, salt and sugar.
- In a separate, smaller bowl whisk together the non-dairy milk, oil, vanilla, and applesauce if using.
- Add the wet ingredients to the dry, and mix until well combined.
- Fold in the grated carrot until completely combined.
- Transfer the cake mixture to the baking pan and place it in the oven. Bake for 30-40 minutes, checking regularly - to ensure the cake is done, place a toothpick in the centre and pull it out. If it comes out clean, your cake is ready!
- Let the cake cool for 30 minutes before serving. Best served with jam, almond butter, peanut butter, margarine or a spread of your choice.