Easter Baking
Getting a vegan cake to have the same texture as a cake made with dairy products can be more than a little challenging. The cakes often don’t rise well enough or are overly moist or too dry. I’ve been on a mission to find the perfect raising agent for eggless baking; the secret is baking soda mixed with vinegar. This cake really, really works, beautifully! It’s moist enough, rises well and tastes exactly like a cake made with dairy. I’m so excited by the result because I have been rather dissatisfied and disappointed until now.
Additionally, this cake is extremely easy to make. I made cupcakes. I haven’t made a single version yet, but it should work just as well as long as you bake it for longer than the cupcakes. (Preferably in a donut shaped tin (hole in the middle))
Ingredients
Carrot cake
- 6 medium carrots.
- ½ banana
- 1 ½ cups flour
- 1 teaspoon flax seed powder
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 cup sunflower vegetable oil
- 1 cup of brown sugar
- 2 teaspoons cinnamon
- 1 teaspoon vanilla essence
- ½ teaspoon salt
Icing
- ½ cup icing snow/sugar
- 3 tablespoons lemon juice
- 1 ½ tablespoons of vegan margarine
Method
Grate the carrots until you have two cups. Mash half a banana
Using a hand blender, beat the oil and sugar together until light and fluffy.
Add carrot and banana to the oil mixture
Add vanilla essence, cinnamon, salt to the carrot mixture. Blend to combine.
Mix baking soda with vinegar
Add vinegar mix to carrot mixture
Add flour and faxseed powder to the carrot mixture. Blend to combine
Add baking powder. Blend to combine
Pour batter into a greased cake tin or a cupcake tin lined with cupcake baking cups (or make your own using silver foil)
Preheat the oven. Bake cupcakes for 18 minutes in a medium to hot oven (If it’s one single cake, bake for 40 minutes) or until a toothpick inserted comes out clean.
Blend ingredients for icing and ice the cakes when cool. Decorate with nuts and finely chopped mint.
All images are my own shot with my ipad and manipulated using ArtStudio and Videoshop
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The vegan carrot cake seems so delicious and indeed has a very excellent plating. I so love the pink flower decorated on the cake with the cool icing my dear friend. I am feeling hungry now and this is really one of the many cakes I love. Happy baking and have a great tasting my dear friend.
Thanks so much for reading my recipe. This cake is the best vegan cake that I’ve managed to make so far. It’s easy (and cheap) to make so do give it a try ❤️🤗❤️💕
So true. What I love about it is being an economical recipe, hehe. Here in my country, most of the bakers are decorating an edible bunny and a carrot on top of the cake with a white icing. And I am really seeing yours as a unique one that had really an excellent plating. And I must say this is so enticing. You are most welcome and dear friend and the pleasure is mine.
It looks so pretty on your plate. I will use your recipe for my next carrot cake. Thanks for the recipe. Looks nice and moist.😋
Thank you so much @carolynstahl
This one is super easy and seems to work out well 🍰🍰🍰🍰🍰🍰🤗❤️🤗❤️🤗
Yay! 🤗
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It's hard to substitute, but you've achieved a nice result. I love the use of the silver foil, it gives it a rustic shape that makes it different and I love the pie crust.
I baked supposed to be vegan cake too last Tuesday...but I really put egg. Might gonna try Eggless next time.. Have you tried putting chia seeds? The one soaked in the water.. It's an alternative to eggs too..
Wow @jane1289, that cake looks amazing. Yummy, yum. 😋❤️😊🤗
I will try Chia seeds, I’ve never heard of that substitution, sounds good through. The vinegar and bicarbonate of soda worked like a charm, though
Thanks for reading
Yum! Carrot cake is one of my fav ones. I like what you've done with the foil. It's quirky 😍
Gosh, I could eat a few of that now:)
Am eating a few. Oh, Haha, that’s what comes with the territory. However, these sort of disappeared off the shelf. That’s good, right? But the Easter weekend is still long. Help me, I going to have to make more. OMG 😳
Oh yes! I have no doubt that these would disappear fast.
I haven't baked in a while. 🤔Maybe I'll get busy in the kitchen soon.
Great you find the ingredients for eggless cake.
Even though we can't find perfectly moist and soft cake like egg cake recipe. That's okay because we can't control the thing like that.
For me, carrot cake is still my fav vegan cake to make beside banana cake. But I'm use coconut milk and cooking oil to make the moist texture better.
Your carrot cake looks beautiful. The shape you did is a briliant. With small size will help cake is not hard in texture 🙂
That’s the thing, you know how to cook. The small size does help a lot (a lot), but I want to try a full sized version as well. Your comments are alway so helpful, and you’re also right about banana, it adds extra texture to cake (vegan secret wonder ingredient). 🧁🧁🧁🧁🧁🧁😊❤️💕💕❤️💕
I still wonder abot flax eggs and aquafaba or chickpea water. I Saw some vegan blogger out there using those ingredients to make super smooth moist cake like the cake with egg texture
I use flaxseed powder in this recipe. Aquafaba with the addition of cream of tartar makes great meringues, but it’s not so useful in cakes (or so I’ve found, anyway). It’s interesting to try different ingredients to see what works the best. ❤️💕🧁🧁🧁🧁🧁
This wartel cake really inspired me to try to make it. thanks for your recipe.
Thanks so much for reading my recipe. I enjoyed baking these cupcakes 🧁❤️🤗💕
Awesome well done on the vegan approach. What temperature is your oven set for the bake?
Best wishes from Garden Route, SA.
180 degrees Celsius ❤️🤗💕
Aha thank you, I will try it in time.
🤗