Getting a vegan cake to have the same texture as a cake made with dairy products can be more than a little challenging. The cakes often don’t rise well enough or are overly moist or too dry. I’ve been on a mission to find the perfect raising agent for eggless baking; the secret is baking soda mixed with vinegar. This cake really, really works, beautifully! It’s moist enough, rises well and tastes exactly like a cake made with dairy. I’m so excited by the result because I have been rather dissatisfied and disappointed until now.
Additionally, this cake is extremely easy to make. I made cupcakes. I haven’t made a single version yet, but it should work just as well as long as you bake it for longer than the cupcakes. (Preferably in a donut shaped tin (hole in the middle))
Grate the carrots until you have two cups. Mash half a banana
Using a hand blender, beat the oil and sugar together until light and fluffy.
Add carrot and banana to the oil mixture
Add vanilla essence, cinnamon, salt to the carrot mixture. Blend to combine.
Mix baking soda with vinegar
Add vinegar mix to carrot mixture
Add flour and faxseed powder to the carrot mixture. Blend to combine
Add baking powder. Blend to combine
Pour batter into a greased cake tin or a cupcake tin lined with cupcake baking cups (or make your own using silver foil)
Preheat the oven. Bake cupcakes for 18 minutes in a medium to hot oven (If it’s one single cake, bake for 40 minutes) or until a toothpick inserted comes out clean.
Blend ingredients for icing and ice the cakes when cool. Decorate with nuts and finely chopped mint.
All images are my own shot with my ipad and manipulated using ArtStudio and Videoshop
