Vegan Carrot Cake & Vanilla Sauce Recipe

Vegan Carrot Cake & Vanilla Sauce Recipe
Recipe by
8
Vegan, Vegetarian, Dairy Free
STORAGE
Keep in a sealed container in the fridge and eat within 5 days.

This Vegan Carrot Cake is sweet, moist and delicious - accompanied by a delightfully light and creamy Vanilla Sauce. With more protein than regular carrot cake it makes an indulgent accompaniment to your 11 o'clock tea break, or a fabulous dessert. Using super wholesome rye flour and coconut palm sugar (low GI), this carrot cake is a top choice for those looking for healthy pudding recipes. 


Ingredients
Equipment
  • Teaspoon
  • Tablespoon
  • Whisk
  • Mixing Bowl
  • 8-9 inch Cake Tin
  • Food Processor
  • Oven
  • Wire Rack
Method

Print

  1. Grease and line a 8-9 inch round cake tin and preheat the oven to 180ºC/350ºF.
  2. Add the carrots to a food processor and pulse to a coarse meal. Add the dried fruit and pulse a few times to crunch up with the carrots.
  3. In a large bowl, whisk together the flours, bicarbonate of soda, baking powder, spices, zest and sugar then stir in the grated carrot and raisins.
  4. Add the oil, carrot juice and soaked chia mixture to the bowl and fold through until well combined and at a dropping consistency.
  5. Pour the cake batter into the tin and bake for 40-50 minutes or until a skewer inserted comes out free of wet batter. Cover with foil if it is browning too much.
  6. When cool enough to handle, remove from the tin and leave to cool completely on a wire rack.
  7. Meanwhile, whisk together the topping ingredients and refrigerate until ready to serve. Pour the topping over each individual slice.
1 March 2015 - 3:28pm

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