Like I said, veganism has taken over our dinner table conversations. And when you live in a house of people who live to eat (myself included), we’re constantly figuring out how we can have ‘our cake, and eat it too’… (see what I did there ;))
Any diet form should ideally become a lifestyle – one that can be easily adapted into without feeling remorse of FOMO of stuff that you usually like to indulge in. Refraining, resisting, controlling – a few words I don’t like – should not be a major part of any lifestyle. And cake is an integral part of my household life. I never enjoyed baking cakes without eggs but I used my go-to solution – Flaxseed Egg – to help with the binding. With the gorgeous seasonal red carrots and earthy fresh ginger, this cake feels and sounds healthy – but tastes decadent.
The picture you see, is a half batch of the recipe I’ve shared and hence much thinner – please don’t go by this – the full batch of cake, should increase the height considerably. I also baked it for 17 minutes, and would have like it a bit more firm so have noted 25 minutes. With the higher amounts of fresh produce and lack of eggs, the shelf life of the cake greatly reduces – so I recommend storing in an airtight tupperware after 24 hours, and in the fridge. Simply bring to room temperate before eating again.
Powdered sugar dust is just enough garnish – because a cup of sweet tea along with a slice is the perfect way to eat this!
Buy Flaxseed Meal from here: amazon shop: https://www.amazon.in/dp/B07BJFN5V5/?ref=idea_lv_dp_ov_d
- 2 tablespoons ground flaxseed
- 1/3 cup water, room temperature
- 2 cups all-purpose flour
- 1 cup rolled oats + 2 tablespoons for topping
- 2 tsp baking powder
- ½ tsp salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 tsp fresh grated ginger
- ½ cup vegetable oil
- 2 cups grated carrots (about 3 medium carrots)
- 1 cup unsweetened almond milk
- ¾ cup packed brown sugar
- 2 teaspoons vanilla extract
- Preheat oven to 200C. Grease and line a medium loaf tin
- In a small bowl, add the flaxseed meal and water. Stir to combine. Set aside.
- In a large bowl, whisk together the flour, 1 cup oats, baking powder, salt, cinnamon, nutmeg, and ginger.
- Stir vegetable oil with the carrots, almond, milk, brown sugar, and vanilla extract. Add the flaxseed mix; stir to combine.
- Add the wet ingredients to the dry ingredients and stir with a wooden spoon just until combined.
- Pour the batter into the loaf tin. Top with the remaining 2 tablespoons oats.
- Bake 25 minutes, or until toothpick comes out clean.
- Let cool in the pan for 5 minutes, then carefully remove from pan and transfer to a wire rack to cool completely before slicing