Vegan Gf Carrot Cake
Ingredients
- 350g gluten free self raising flour
- 2 tsp baking powder
- 1/4 tsp xantham gum
- 1/2 tsp salt
- 1tbsp lemon juice ?1tsp vanilla bean paste
- 2tsp ground cinnamon ?1tsp ground ginger
- 1tsp ground nutmeg ?250g grated carrot
- 150g coconut sugar
- 100g banana ?350ml soya milk
- 2tbsp apple cider vinegar
- 150g sunflower butter
- 100g chopped walnuts
- 100g sultanas
- For the cinnamon buttercream
- 300g icing sugar, sifted
- 75g dairy free margarine
- 75g dairy free cream cheese (coconut based)
- 1 tsp vanilla bean paste
- 1tsp ground cinnamon
Preparation
Stir vinegar into the milk and leave for 5 minutes to curdle
Pre-heat oven to 180° (gas mark 4, 350F)
Line two 8 inch (20cm) cake tins with non-stick baking paper or loaf tin if you prefer. - Mix all ingredients into a bowl including the milk and stir until smooth. Do not over mix
Bake in the oven for 35-40 minutes. It's ready when it's golden on top, firm and springy to the touch and a skewer comes out clean
Remove from tins and leave to cool completely on wire racks
Sandwich and top with a layer of cinnamon buttercream {To make the buttercream - mix butter in a food mixer on its own until super smooth, then slowly add icing sugar. Then mix in vanilla and cinnamon. Then finally slowly mix in cream cheese. If the mixture is too thick, add a tablespoon of dairy-free milk or water}
