Vegan carrot cake - delicious. magazine
This airy vegan carrot cake gets a lift from flaxseed. Topped with luscious coconut yogurt icing, it's every bit a match for regular versions.
Ingredients
- 3 tbsp flaxseed meal
- 200g self-raising flour
- ½ tsp bicarbonate of soda
- ½ tsp fine sea salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- Finely grated zest ½ orange
- 110g carrots, finely grated
- 110g walnuts, chopped
- 180ml sunflower oil
- 170g soft light brown sugar
- Specialist kit
- 900g loaf tin
- For the icing
- 35g coconut yogurt
- 200g icing sugar
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