Vegan carrot cake
- 150ml vegetable oil, plus extra for greasing
- 1tsp vanilla extract
- 2tbsp apple sauce
- 1tsp apple cider vinegar
- 100ml almond milk (or other non-dairy milk)
- 150ml light brown sugar
- 250g self-raising flour
- 1tsp bicarbonate of soda
- 2tsp baking powder
- 1tsp ground cinnamon
- 30g desiccated coconut
- 50g sultanas
- 50g walnuts, chopped, plus extra (whole), to decorate
- 200g carrots, coarsely grated
- 75g vegan soya spread
- 175g icing sugar, sifted
- Zest of 1 orange
Preheat the oven to 160C/140C Fan/Gas 3. Use a little oil to grease a 22cm springform tin or deep, loose-based cake tin and line the base with baking paper.
In a bowl, stir together the oil, vanilla extract, apple sauce, cider vinegar, milk and brown sugar.
In a separate bowl, sift together the flour, bicarbonate of soda, baking powder and cinnamon. Stir in the coconut, sultanas, chopped walnuts and carrots, and mix well.
Stir in the oil mixture until well combined. Pour into the prepared cake tin and bake in the centre of the oven for 1 hr 15 mins to 1 hr 30 mins until a skewer inserted into the centre comes out clean.
Allow the cake to cool fully in the tin before turning out and peeling off the baking paper.
To make the orange icing, beat the soya spread until soft and mix in the icing sugar. Stir in most of the orange zest. Spread the icing thickly across the top of the cake, then decorate with the whole walnuts and sprinkle with the remaining orange zest.