Eggfree Easter Spiced Carrot Cake (Vegan, Soyfree)
Easter is full of yummy dairy filled treats, there is cake, biscuits & chocolate everywhere you look. Second only to Christmas, Easter is possibly the hardest time of year if you suffer from dairy, egg and/or soy allergies. But have no fear because I give you my Eggfree Easter Spiced Carrot Cake, filled with a vegan vanilla buttercream. Complete with a cute fondant carrot garden it is the perfect centre piece to any Easter celebration!
- 50 ml vegetable oil
- 50 g Granulated sugar
- 25 g Sweet Freedom Choc Shot Orange Spice
- 100 g grated carrots 1 large one
- 50 g Sultanas
- 150 g self raising flour
- 50 g plain flour
- 1 tbsp Ground chia Seeds
- 150 ml Dairyfree milk
- Vanilla buttercream or Vegan Cream Cheese Frosting
Preheat the oven to 160C. Line a tall 6 inch round cake tin with bake-o-glide or greaseproof paper.
In a large mixing bowl whisk together the vegetable oil, sugar and Choc Shot. Stir in the grated carrots and set aside.
In another bowl, weigh out the plain flour, self raising flour and ground chia seeds. Stir together and add the sultanas.
Gently fold the dry ingredient mix into the oil and sugar mixture while slowly pouring in the dairyfree milk. The batter will be fairly loose but not runny.
Pour into the cake tin. Bake on the middle shelf for 45mins at 160C.
Set aside to cool completely. When cool slice into 3 layers. Fill with your choice of buttercream or cream cheese frosting and decorate with Easter sugarpaste decorations.