Zesty Vegan Carrot Cake – ProVeg International

A vegan take on a classic carrot cake which ProVeg International says is ‘a hit with parents and children alike’. “With fresh oranges and sweet, spicy cinnamon, this plant-powered cake is packed full of flavour. It's also very low in saturated fat, and costs only 9p per portion!”

Ingredients – cake

125ml plant-based milk

72g oil

125g golden caster sugar

1 orange (juice and zest)

200g wholemeal spelt flour

1 tsp baking powder

0.5 tsp baking soda

1 tsp ground cinnamon

50g sultanas

2 carrots (grated)

Ingredients – icing

75g icing sugar

30g lemon, orange or lime juice

Method

Preheat the oven to 180°C.

Grease and line a square cake tin, 20cm x 20cm.

Measure the plant-based milk, oil, sugar, orange juice and zest into a medium mixing bowl and gently whisk together.

In another bowl weigh out the flour, baking powder, bicarbonate of soda and cinnamon. Mix the dry ingredients together until they are well combined and there are no lumps.

Add the dry ingredients to the wet and gently combine. Then add the grated carrot and sultanas.

Pour into the prepared tin and bake for 30 minutes or until a skewer comes out clean. Allow to cool fully.

If serving with the drizzle, mix the icing sugar and juice together until smooth and drizzle over the cooled cake. Slice and serve once the cake is cool.