Vegan Carrot Cake (in partnership with Sweet Freedom)

Serves 10

We've teamed up with our friends at Sweet Freedom to offer a vegan alternative to the classic Carrot Cake. Let us know what you think! 

Difficulty

Occasions

Tags: afternoon tea, mothers day, Father's day, Dinner Party

Nutritional Information

K/cals per serving not identified.

Ingredients

Frylight Coconut Oil Cooking Spray (for greasing)

60g coconut oil 

200ml plant based milk

2 tbsp lemon juice, or apple cider vinegar 

8 tbsp Sweet Freedom CARAMEL SYRUP

100g carrot, grated 

2 tbsp desiccated coconut

150g ground walnuts or almonds

150g self-raising flour

2 heaped tsp baking powder

¼ tsp bicarbonate of soda (baking soda)

Method

  1. Preheat oven to 180 degrees celsius.
  2. Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave.
  3. Once melted, add the milk to the same bowl along with the lemon juice - set aside to curdle for ten minutes.
  4. Add in the CARAMEL SYRUP, grated carrot, desiccated coconut and ground walnuts.
  5. Sift in the flour, baking powder and bicarbonate of soda.
  6. Mix well, adding a tiny splash more milk if it's looking too dry.
  7. Spray the inside of your baking tin all over with Frylight Coconut Oil Cooking Spray to grease the edges.
  8. Pour the mixture into the tin. 
  9. Bake in oven for 30 - 35 minutes until golden brown and an inserted skewer comes out clean.
  10. Once out the oven, immediately remove cake from baking tin and transfer onto a wire rack to cool.