If you’ve been following recently you’ll know that I am intending to start my own little Vegan Cake venture very soon (I’ll be posting on my Facebook Page soon the name of my business – when I’ve thought of one – and update you on progress and tasting opportunities!)
Because I thought it was about time that us vegan’s got to eat those good old fashioned cakes we loved, and ate whilst we were non-vegans. I kind of think we deserve it and plus it’s another way of getting those non-vegan’s in our life to realise that being vegan isn’t so bad after all!
If only the killing of poor innocent animals wasn’t enough to turn them, this might…in some small way!
Anyway, as part of the process I decided to find a good old recipe for that vegetable cake we all know very well – Carrot Cake!
Luckily for me I found a great recipe on The Ethical Chef which I found to pretty simple to follow.
This was the result (I did cut it too soon, cos I couldn’t wait to try it…hence it crumbling a bit!)
So what do you think? Wanna try it?
Here’s the recipe just in case you do:
What you’ll need:
280g Self Raising Flour
1 tsp Ground Cinnamon
1 tsp Ground Ginger
1 tsp Ground Nutmeg
200g Vegan Margarine/or Vegan Butter
200ml Orange Juice
1 tsp Orange Zest
1/2 Vanilla Extract
a pinch of Salt
What you’ll need to do:
Mix the sugar and margarine together in a mixing bowl until it’s light and fluffy (I used a hand mixer just to make sure!) You’ll then need to grate the carrots and then add them to the mix. Then throw in the sultana’s, orange juice and zest. Give it a good old mix. Then add the flour, salt spices and vanilla – stir it all together well.
Pour into a loaf tin, or whatever tin you have and place in the oven for about 20 minutes, at about 170 degree’s, until it’s nice and brown (cooked in the middle of course).
I decided not to add an icing to the top, because it was already sweet enough – but if you feel like making one – then go right ahead!