Best Vegan Carrot Walnut Loaf Cake
This vegan carrot cake is so soft and delicious. The lemon glaze on top along with the walnuts makes this cake one of my favourites.
Servings: 2 Cakes
Ingredients
Cake:
- 200 ml soy milk
- 1 teaspoon apple cider vinegar
- 190 g all-purpose flour sifted
- 150 g light brown sugar
- 2 teaspoon ground cinnamon
- 1 teaspoon nutmeg
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 160 g carrots freshly grated
- 50 g walnuts chopped
- 50 ml canola oil rapeseed
- 1 teaspoon vanilla extract
Lemon Glaze:
- 160 g powdered sugar sifted
- 2.5 Tablespoons freshly squeezed lemon juice
Topping:
- Chopped walnuts to taste
Instructions
Preparation:
- Preheat your oven to 177 Celsius (350F).
- Grease two 20cm x 10cm loaf cake tins with vegan butter. Set aside.
Make the cake:
- Firstly, mix the apple cider vinegar and the soy milk to make the vegan buttermilk. Let the buttermilk curdle for 8 minutes. In the meantime, measure out all the other cake ingredients.
- To a mixing bowl, add the flour, sugar, cinnamon, nutmeg, baking powder, baking soda and salt, carrots and walnuts. Combine well.
- Pour the soy milk into the dry mixture. It should have curdled. Also pour in the canola oil and the vanilla extract. Gently, fold the dry carrot cake ingredients into the wet ingredients. Avoid over mixing.
- Equally, pour the cake batter into the two prepared loaf tins. Bake in the centre of the oven for 20 minutes or until a skewer comes out clean.
- Allow the baked cakes to cool down in the tins for 15 minutes, before transferring them over to a cooling rack to cool a little more.
Make the glaze:
- Add the powdered sugar to a medium bowl and gradually mix in the lemon juice. The glaze should be quite thick. Spoon the glaze onto the cooled cakes, then sprinkle on the chopped walnuts.