This cake is incredibly easy to make, all you need is one mixing bowl, a loaf tin and a grater (or food processor for the even quicker option). I’ve brought this to BBQs full of omnivores and vegans alike they’ve never guessed it’s egg and dairy free ! Kids love it too, it’s sweet, spiced and spongey 🙂 In fact everyone loves it, it’s a tasty cake!
Most of the ingredients are things you would have on hand in the kitchen anyway, if you don’t like sultanas you can replace them with some nuts, walnuts work great! This cake is packed with fibre. The cheeky oats bump up the nutritional value without anyone knowing! The cake is so moist and keeps great for up to 5 days in an airtight container.
The beauty of this cake is you simply weigh out all your ingredients and mix them in one bowl.
It’s so simple. Perfect for vegan afternoon tea!
I bake this cake in a non-stick 2 pound loaf tin (900g).
250g grated carrot
80g oats (use gluten free oats if desired)
200g self raising flour (again use gluten free self raising alternatively)
180g raw cane sugar/ brown sugar
1 heaped tbs cinnamon
1/4 tsp nutmeg
1 tbs vanilla extract
50ml maple syrup
200ml sunflower oil
100ml dairy free milk (I’ve used rice and almond)
Preheat the oven to Gas 6/ 200*C
Grease your loaf tin with oil lightly
Combine the dry ingredients first
Add in the wet ingredients to the bowl, mix well
Spoon the mixture into the loaf tin spreading evenly
Bake for 55 minutes, or until a skewer inserted into the centre of the cake comes out dry.
Allow to cool slightly then carefully tip onto a fancy plate 😉
Dust with icing sugar and cinnamon, and cut into thick slices, yum.