RSS Feed

Vegan Carrot Cake

Posted on

cake2

This egg-free, dairy-free cake is sweetened with fruit syrup. I used the recipe for ‘Chunky Carrot Cake’ from Sweet & Natural Baking by Mäni Niall but left out the nuts, substituted rye flour for the whole wheat, and only used 1/4 cup oil. It has an almost gingerbread flavour and is nice topped with date syrup or (soy) yoghurt sweetened with agave and stevia.

cake3

 

Advertisements

One response »

  1. Pingback: Gluten-free Vegan Carrot Cupcakes | TMI Food

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: