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Vegan Carrot Cake

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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.




One response »

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

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