I’m not a vegan; I’m not a vegetarian. I eat far less meat than I once did, and have little red meat but… chicken and fish… yes, I do. And so do – maybe did – my family. Then the Lawyer and the Beautician returned from six months in Singapore and announced they’d found the light, or maybe the lite and they were vegan. For now anyway.
This created a small dilemma. As you with kiddies will well understand, after an absence you want to see your sproglets on their return and this often involves food. So a rapid review of our many cookbooks and online recipes was undertaken. In the last few days we’ve enjoyed a mushroom speltelet, a cashew and green bean curry, various soups and an apple crumble that ticks every vegan box. Pretty good, all of it.
But regular watchers of these pages will notice the lack…
…. of cake.
Well, damn it, that’s not going to happen, is it? So another bit of research and I had it. A completely vegan carrot cake. Yep, including the customary creamy topping.
I just thought, you know, let’s share it. It is rather scrummy.
260 gm plain flour
3 teaspoons baking powder
1 teaspoon bicarb
½ teaspoon nutmeg
3 teaspoons cinnamon
1 teaspoon salt
125 gm applesauce (I used a Bramley from the garden, that I’d previously softened – no added sugar in my case – having larger lumps added interest to the final cake)
1 cup of Almond milk (we already use this to make porridge – if you like porridge and haven’t tried this it is fab)
2 teaspoons of vanilla
120 grams caster sugar (I’m great believer in not believing you need anything like the sugar they say in recipes – I halved this without any loss of taste)
½ cup melted coconut oil
240 gms grated carrot
Heat oven to 350F, 200C. Grease loaf tin. I line the sides and bottom to make sure the cake comes out easily.
Whisk together flour, baking powder, bicarb, spices and salt. Separately whisk apple, almond, vanilla, oil and sugar.
Add dry to wet and mix well. Fold in carrots.
Bake for 30 – 40 minutes: cover the top towards the end if you think it might burn. Use a skewer to check it is done.
It needs to cool after cooked before applying the topping which is made thus:
60 gm macadamia nuts soaked drained rinsed
60 gm cashews soaked drained rinsed
¼ cup almond milk
¼ cup maple syrup
2 tablespoons coconut oil
1 teaspoon vanilla
2 teaspoon lemon juice
½ teaspoon salt
Blend everything till smooth. Chill. Spread over cake.
And while you are eating have a giggle; Charlie Drake was a very visual comedian from my childhood. This version of the 1812 is superb. I was reminded of it from a piece about infinity mirrors that Sue Vincent wrote here