Moist Eggless Carrot and Almond Cake Recipe – Perfectly Delightful and Vegan!
Indulge in the heavenly goodness of this moist eggless carrot and almond cake, a delectable treat that’s not only vegan but also bursting with flavour. The combination of sweet carrots and nutty almonds creates a delightful symphony in every bite. Whether you’re a vegan enthusiast or simply craving a guilt-free dessert, this cake is sure to satisfy your sweet tooth. Follow our easy recipe for a slice of pure, plant-based bliss!
Recipe Table:
| Course | Cuisine | Servings | Preparation Time | Cooking Time | Calories |
|---|---|---|---|---|---|
| Dessert | Vegan, British | 8 | 15 mins | 40 mins | 250 kcal |
Ingredients:
- 2 cups grated carrots
- 1 cup almond flour
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup chopped almonds (for added texture)
Method:
- Preheat your oven to 180°C (350°F). Grease and line a cake tin with parchment paper.
- In a large mixing bowl, combine grated carrots, almond flour, all-purpose flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, whisk together vegetable oil, applesauce, almond milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the chopped almonds.
- Transfer the batter to the prepared cake tin, spreading it evenly.
- Bake for 35-40 minutes or until a toothpick inserted into the centre comes out clean.
- Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, slice and enjoy this eggless carrot and almond cake with a sprinkle of icing sugar or a dollop of vegan cream for an extra treat!
This vegan delight is a perfect combination of simplicity and taste, making it an ideal treat for any occasion.
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