Cakes

Vegan Victoria Sponge Cake

July 23, 2019 by hannahhossack Leave a Comment

Vegan Victoria sponge cake – this delicious egg free and dairy free vanilla Victoria sandwich cake with jam and vanilla buttercream is light, soft, easy to make and perfect for Afternoon Tea!

I’m on a bit of a mission to perfect vegan versions of all of the classic bakes. For the most part, the majority of recipes are not too hard to veganise well; though if anyone has a recipe for vegan choux pastry that actually works do let me know!

Victoria sponge cake has to be the ultimate classic cake recipe, and fortunately it works very well as a vegan version. The cake is light, soft and moist, with just the right amount of fluffy vanilla buttercream and strawberry jam.

This is a perfect cake for all occasions, whether you make it as a birthday cake, or just for a simple afternoon tea. It is the kind of cake that is good for both children and adults so it is bound to be a crowd-pleaser.

What Is Victoria Sponge Cake?:

Victoria sponge cake, also known as Victoria sandwich, is the quintessential British cake. It is named after queen Victoria, who reportedly liked a slice with her afternoon tea.

It is comprised of two layers of buttery vanilla cake filled with jam and cream or buttercream. It is often baked as a birthday cake, for afternoon tea, or just because it’s Tuesday.

The Best Ingredients:

Butter: It is very important that you use a vegan block butter/margarine for both the cake and the buttercream – the kind that comes in a foil wrapped block, NOT the spreadable kind in a tub which has too high a water content for baking.

As this is a fairly simple cake, a lot of the flavour comes from the butter, so it is best to also use one that tastes good. I absolutely love Naturli Vegan Block and almost always use it for baking.

It is currently unfortunately only available in Sainsbury’s but if you are able to get hold of it that is 100% the brand I would recommend (not sponsored, I just think it’s great).

Otherwise, Stork block or Vitalite block both work well; and in the US Earth Balance buttery sticks would be the right kind of product to use.

Yogurt: Non-dairy yogurt replaces the eggs and helps to keep the cake soft and moist. I use Alpro vanilla soy but a plain variety will also work, as will coconut yogurt; though I would stick to a thinner type rather than a really thick, set style of yogurt.

Jam: Victoria sponge cake is traditionally filled with jam (purists would say it should contain ONLY jam, no buttercream, and no vanilla extract either!); either strawberry or raspberry is best (and traditional), but you can use any variety you prefer.

How To Make Vegan Victoria Sponge Cake:

(For ingredients and full instructions see the recipe card below)

*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*

Start by greasing two 19-20cm/7.5-8inch round cake tins and lining the bases with baking parchment. My tins are 19 cm so if you use 20cm ones the cakes will be very slightly thinner than pictured.

Cream together the softened vegan butter and sugar with an electric mixer for a good few minutes until very light and fluffy. You want to try and get lots of air incorporated for a fluffy cake.

Add the yogurt, milk, vanilla, flour, baking powder and bicarbonate of soda and gently mix everything together until it forms a smooth batter. Take care not to over-beat it as that can make the cake tough and you don’t want to knock out too much of the air you’ve just beaten in.

Divide the batter between the tins and bake for about 25-35 minutes until the cakes are springy to the touch and a skewer inserted into the centre comes out clean.

Leave the cakes to cool in the tins for 10 minutes then carefully turn them out onto a wire rack and leave to cool completely.

Once the cakes have cooled, make the buttercream. Place the softened vegan butter, sifted icing sugar and vanilla extract in a bowl and whisk with an electric mixer for at least a couple of minutes until smooth and fluffy. If the buttercream is too stiff you can whisk in a little bit of milk until it forms the right consistency, no more than a teaspoon at a time.

Place one of the cake layers on a serving plate and spread over a generous quantity of jam.

Transfer the buttercream to a piping bag fitted with a large round nozzle and pipe blobs of the buttercream on top of the jam. (Alternatively, you can spread the buttercream over the bottom cake layer with a palette knife first, then spoon the jam on top).

Place the second cake layer on top. Sprinkle with a little caster sugar or dust with icing sugar and serve.

Tips:

Make sure that all of your ingredients are at room temperature before you start – if the yogurt and milk are too cold it can cause the butter to harden and the batter to curdle.
Strawberry jam is the most traditional, but you can use any kind you like. It would also be great filled with lemon curd.
I like to sprinkle the top with caster sugar, but you could dust it with sifted icing sugar instead.
If you don’t have self-raising flour, you can swap it for regular plain flour and add an extra 3 1/2 tsp baking powder instead.
This vegan Victoria sponge cake is lovely served with fresh fruit, especially strawberries or red berries.
It will keep for up to four days in an airtight container.
Best enjoyed with a cup of tea.

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

Vegan Victoria Sponge Cake

Vegan Victoria sponge cake - this delicious egg free and dairy free vanilla Victoria sandwich cake with jam and vanilla buttercream is light, soft, easy to make and perfect for Afternoon Tea!

Course Dessert

Cuisine British, vegan

Keyword cake

Prep Time 20 minutes

Cook Time 35 minutes

Servings 10 people

Author Domestic Gothess

Ingredients

Cake:

175 g (2/3 cup + 1 Tbsp) vegan block butter (NOT the spreadable kind. I use Naturli Vegan Block) softened
265 g (1 1/3 cups) caster (superfine) sugar
175 g (2/3 cup + 1 Tbsp) non-dairy yogurt (I used vanilla soy)
175 ml (2/3 cup + 1 Tbsp) unsweetened non-dairy milk (I use soy)
2 1/2 tsp vanilla extract
350 g (3 cups minus 2 Tbsp) self-raising flour
1 tsp baking powder
3/4 tsp bicarbonate of soda (baking soda)

Buttercream:

125 g (1/2 cup) vegan block butter (NOT the spreadable kind. I use Naturli Vegan Block) softened
220 g (2 cups) icing (powdered) sugar sifted
1 tsp vanilla extract
strawberry or raspberry jam
caster sugar for sprinkling

Instructions

Preheat the oven to 180°C/350°F/gas mark 4. Grease two 19-20cm/7.5-8inch round cake tins and line with baking parchment.
Cream together the butter and sugar with an electric mixer for a good few minutes until very light and fluffy.
Add the yogurt, milk, vanilla, flour, baking powder and bicarbonate of soda and gently mix everything together until it forms a smooth batter. Take care not to over-beat it as that can make the cake tough.
Divide the batter between the tins and bake for about 25-35 minutes until springy and a skewer inserted into the centre comes out clean.
Leave the cakes to cool in the tins for 10 minutes then carefully turn them out onto a wire rack and leave to cool completely.
Once the cakes have cooled, make the buttercream. Place the butter, icing sugar and vanilla extract in a bowl and whisk with an electric mixer for a couple of minutes until smooth and fluffy.
Place one of the cake layers on a serving plate and spread over a generous quantity of jam.
Transfer the buttercream to a piping bag fitted with a large round nozzle and pipe blobs of the buttercream on top of the jam. (Alternatively, spread the buttercream over the bottom cake layer with a palette knife first, then spoon the jam on top).
Place the second cake layer on top. Sprinkle with a little caster sugar and serve. Store any leftovers in an airtight container for up to four days.

Recipe Notes

For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them

Recipe adapted from Vegan Life.

Vegan Mango Bundt Cake

June 14, 2019 by hannahhossack 6 Comments

Vegan mango bundt cake – this eggless mango cake is soft, moist, full of mango flavour and so easy to make in just one bowl!

I recently discovered the deliciousness that is mango cake – not cake filled or served with mango, but cake that is made with mango puree in the batter so that it contains wonderful mango flavour in every bite.

This vegan mango bundt cake is incredibly easy to make and just uses one bowl. It has a soft, moist texture and beautiful fragrant mango flavour.

Because mango is quite a delicate flavour I chose to leave the cake plain as I didn’t want to overpower it with glaze or buttercream. As it is such a moist cake it really doesn’t need any kind of frosting anyway and is perfectly delicious on it’s own. It does go extremely well with my vegan mango curd however!

This is a great cake for snacking, or it would be wonderful for dessert served with whipped coconut cream and fresh fruit. It is also not overly unhealthy as it is made with a decent amount of fruit and the mango provides plenty of moisture so you don’t have to add much oil to keep the cake soft.

What Kind Of Mango?:

I use tinned (canned) mango puree for this eggless mango cake. It may not be an ingredient you have ever thought to buy before but it is easy to find in the world foods section of pretty much all supermarkets and generally comes in 850g tins.

I used kesar mango pulp as it is slightly cheaper than alphonso pulp, but either will work fine. There will be a little more puree than you need in the tin but any leftovers work great in smoothies or to make tropical overnight oats!

If you can’t find the tinned puree then you can use fresh mango instead – just peel and dice a couple of fresh, ripe mangoes then puree until totally smooth.

Because the tinned puree is slightly sweetened, if you use fresh mango instead then you may want to increase the amount of sugar in the cake a little to compensate

How To Make Vegan Mango Bundt Cake:

(For ingredients and full instructions see the recipe card below)

Start by thoroughly greasing a 10 cup bundt tin. I use melted vegan butter and a pastry brush to get into all of the nooks and crannies; you really don’t want your cake to stick to the tin!

Next whisk together your dry ingredients in a large bowl – plain (all-purpose) flour, caster (superfine) sugar, baking powder, bicarbonate of soda (baking soda) and salt. Make sure that it is well blended and there are no lumps as you don’t want to have to whisk the batter much once you’ve added the wet ingredients.

Next add in your mango puree, some sunflower oil (or you can use another mild flavoured oil) and vanilla extract. Whisk just until no dry lumps remain, you don’t want to over-beat the batter or the cake can become tough.

Pour the batter into your prepared bundt tin and spread it level. Bake for about 40 minutes until a skewer inserted into the centre comes out clean.

Vegan cakes tend to be quite delicate when they are warm so leave it to cool in the tin on a wire rack for about 45 minutes before you carefully flip it over and turn it out; this gives it a chance to firm up a bit so it is less likely to crack when you remove it from the tin.

What If I Don’t Own A Bundt Tin?:

Never fear! You can still bake this cake! The batter can be also be baked in either a lined 23 cm/9 inch square or 23×33 cm/9×13 inch rectangular cake tin (which will make for a thinner cake).

Bear in mind that the bake time will vary depending on what tin you use so start checking for doneness after 25 minutes.

How Long Will It Keep?:

This vegan mango bundt cake will keep well in an airtight container for around five days.

Can I Freeze Vegan Mango Bundt Cake?:

Yes! The cake will freeze well in individual slices. Keep well wrapped or in a sealed tub then allow to defrost at room temperature as needed.

More Vegan Bundt Cakes:

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

Vegan Mango Bundt Cake

Vegan mango bundt cake - this eggless mango cake is soft, moist, full of mango flavour and so easy to make in just one bowl!

Course Dessert

Cuisine baking, Indian, vegan

Keyword bundt cake

Prep Time 10 minutes

Cook Time 40 minutes

Servings 10 people

Author Domestic Gothess

Ingredients

440 g (3 + 2/3 cups) plain (all-purpose) flour
280 g (1 + 1/3 cups) caster (superfine) sugar
3 tsp baking powder
1 tsp bicarbonate of soda (baking soda)
1/2 tsp salt
600 g (2 + 1/3 cups) tinned mango puree
160 ml (2/3 cup) sunflower oil (or another mild flavoured oil)
2 tsp vanilla extract

Instructions

Preheat the oven to 180°C/350°F/gas mark 4. Thoroughly grease a 10 cup bundt tin with melted vegan butter making sure that you get right into all of the nooks and crannies.
Place the flour, sugar, baking powder, bicarbonate of soda and salt in a large bowl and wisk well with a balloon whisk. Make sure that it is well combined and no lumps remain.
Add the mango puree, sunflower oil and vanilla extract and whisk until no dry lumps remain but be careful not to over-beat the batter.
Pour the batter into the prepared tin and spread it level. Bake for about 40 minutes until the cake is firm to the touch and a skewer inserted into the centre comes out clean.
Leave the cake to cool in the tin on a wire rack for about 45 minutes then carefully flip it out and leave to cool completely.

Recipe Notes

This cake can also be baked in either a 23 cm / 9 inch square, or 23x33 cm / 9x13 inch rectangular cake tin in which case the baking time will vary; start checking for doneness after 25 minutes.

Vegan Gluten Free Sweet Potato Chocolate Chip Cake (Low Fodmap)

June 7, 2019 by hannahhossack Leave a Comment

This moist, delicious sweet potato chocolate chip cake is easy to make and is totally vegan, gluten free and suitable for the low fodmap diet.

I’m going to straight up admit that gluten free baking is not really my area of expertise. I don’t really know any coeliacs/gluten intolerant people so it isn’t something I’ve ever needed to do on the regular.

Recently however, Damian has been giving the low Fodmap diet a try (it is SUCH a ballache of a diet but needs must…). The elimination phase requires you to cut out basically everything that contains gluten (and just about everything else as well it feels like!), so I’ve come up with a few gluten free and low fodmap friendly bakes so he can still have a little bit of joy in his diet.

This sweet potato chocolate chip cake is both vegan and gluten free, as well as being suitable for the low fodmap diet. It uses a base of ground oats and almonds instead of flour which makes it soft and moist. It is bound with cooked mashed sweet potato, maple syrup, almond milk and full fat tinned coconut milk.

There is no extra fat added to this cake other than the fat from the coconut milk so don’t swap this out for another kind of milk or it might not work as well.

This is not an overly sweet cake – it is sweetened just with maple syrup; so a healthy dose of chocolate chips provide a bit of extra sweetness. (And the more chocolate chips the better in my opinion!).

This is a great cake for snacking on and because it is a bit more nutritious than regular cake you don’t need to feel guilty about having two slices!

How To Make Vegan And Gluten Free Sweet Potato Chocolate Chip Cake:

(For ingredients and full instructions see the recipe card below)

Start by making your sweet potato mash – Take one medium-large sweet potato and prick it a couple of times with a sharp knife. Microwave for around 10 minutes, turning it over halfway through, until it is soft. You can also bake it if you prefer; but it takes longer.

Allow to cool a little then peel off the skin, place the flesh in a bowl and mash. Measure out 120g/1/2 cup of the mash for the cake and reserve any left over for another use. (I give it to my dog, he loves it.).

(If you are measuring the potato by weight, not cups (which I always recommend!) then there is no need to mash it as you will be blending it in a minute anyway.).

(You only need one sweet potato – two are pictured as I nicked this photo from my vegan sweet potato bread with pecan streusel post).

Tip your oat flour/ground oats (see below for instructions on how to make it) into a large bowl along with ground almonds, baking powder and salt and mix it well with a balloon whisk so no lumps remain.

Place your cooked sweet potato in a blender along with tinned full fat coconut milk (no substitutions!), almond milk (or another thin plant milk, or just water is fine), maple syrup (or you can use agave) and vanilla extract. Blend until smooth.

Pour the wet ingredients into the dry and mix well, the batter should be very thick. Stir in the chocolate chips.

Scrape the batter into a 23cm/9inch square greased and lined cake tin and spread it level. Bake until a skewer inserted into the centre comes out clean or with a couple of moist crumbs but no wet batter.

Leave the cake to cool in the tin before turning it out and slicing into squares. It MUST be completely cold before you cut it otherwise the texture will be too wet.

How Long Will It Keep?:

I find that this cake doesn’t keep particularly well – about 3-4 days max in an airtight container. Left for too long, particularly if the weather is warm, you may find that it goes mouldy.

How To Make Oat Flour:

You can purchase ready ground oat flour; but it is really simple to make your own. You just need to blitz rolled oats in a blender until they are very finely ground; it takes all of about 30 seconds.

I just weigh out the 215g of oats that I need for the recipe, grind them up in the blender, tip them out into a bowl then blitz up the wet ingredients as per the recipe (no need to clean the blender first).

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

Sweet Potato Chocolate Chip Cake (Vegan, Gluten Free, Low Fodmap)

This moist, delicious sweet potato chocolate chip cake is easy to make and is totally vegan, gluten free and suitable for the low fodmap diet.

Course Dessert

Cuisine baking, vegan

Keyword cake

Prep Time 10 minutes

Cook Time 25 minutes

Servings 16 squares

Author Domestic Gothess

Ingredients

215 g (2 cups + 2 Tbsp) finely ground oats/oat flour
230 g (2 cups) ground almonds
4 tsp baking powder
1/2 tsp salt
120 g (1/2 cup) cooked, mashed sweet potato
200 ml (1/2 + 1/3 cup) full fat coconut milk (tinned, NOT the drinking variety)
100 ml (1/3 cup + 1 Tbsp + 1tsp) unsweetened almond milk (or another thin non-dairy milk)
200 g (1/2 cup + 2 Tbsp) maple syrup
3 tsp vanilla extract
150 g (5.3 oz) dairy free chocolate chips

Instructions

Preheat the oven to 180°C/350°F/gas mark 4. Grease a 23cm/9 inch square cake tin and line with baking parchment.
Place the ground oats and almonds, baking powder and salt in a large bowl and whisk until well combined.
Place the cooked sweet potato in a blender along with the coconut milk, almond milk, maple syrup and vanilla extract and blend until smooth.
Pour the wet ingredients into the dry and mix well until smooth; the batter should be very thick. Stir in the chocolate chips.
Scrape the batter into the prepared tin and spread it level.
Bake for 25-30 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter.
Leave the cake to cool in the tin. It must be completely cold before serving otherwise the texture will be too wet.
Store in an airtight container for up to three days.

Coconut Layer Cake With Coconut Lime Curd (Vegan)

June 1, 2019 by hannahhossack 2 Comments

Coconut layer cake with coconut lime curd – this vegan coconut cake is amazingly soft and delicious. Two layers of one-bowl, eggless and dairy free coconut cake topped with fluffy coconut buttercream, tangy coconut lime curd and toasted coconut; coconut heaven!

This is a cake for true coconut lovers! Two layers of soft, moist coconut cake filled with smooth, creamy coconut buttercream, coconut lime curd and toasted coconut flakes; and it is all VEGAN!! (Though you would never be able to guess, it is so good!).

The cakes are super easy to make and you only need one bowl. They get their coconut flavour from coconut milk, coconut oil (make sure you use virgin, not refined which has no coconut flavour), desiccated coconut and a bit of coconut extract (which is totally optional if you can’t find it, they are still delicious without it.).

I wish that I could take credit for the genius idea to make coconut buttercream using creamed coconut block; but that honour goes to the very talented Charlotte of Charlotte’s Lively Kitchen whose blog you should definitely check out!

The creamed coconut (NOT coconut cream – very different thing) gives the buttercream a wonderful coconut flavour, but because it is solid at room temperature it means that the buttercream isn’t too soft.

If you aren’t able to get hold of creamed coconut then this cake would also be delicious topped with whipped coconut cream. (Though it won’t keep as well.).

I also filled the cake with some of my vegan coconut lime curd which is optional but highly recommended. The lime cuts through the richness of the coconut a little, making this cake even more moreish! My vegan lemon curd would also work well.

A scattering of toasted coconut flakes on top provide a nice contrast in texture as well as making the cake look pretty and adding even more coconut flavour!

If you want a more simple coconut cake for snacking rather than celebrations then I also have a recipe for a one-layer vegan coconut cake which is amazing too!

How To Make Vegan Coconut Layer Cake:

(For ingredients and full instructions see the recipe card below)

To make the cakes, place the flour, cornflour, desiccated coconut, bicarbonate of soda, baking powder, salt and sugar in a large bowl and stir with a balloon whisk until well combined.

Add melted coconut oil, coconut milk, vinegar, vanilla and coconut extract (optional) and mix until well combined but be careful not to over-beat the batter or the cakes can become tough.

Divide the batter evenly between two 20cm/8inch tins (I use a scale for accuracy) and bake for about 25 minutes until a skewer inserted into the centre comes out clean.

Leave to cool in the tins for 10 minutes then carefully turn the cakes out onto a wire rack and leave them to cool completely.

To make the buttercream, first melt the creamed coconut block. This can be done either in short bursts in the microwave, stirring regularly; or over a low heat in a pan on the hob. Don’t let it get too hot. Set aside to cool (It shouldn’t re-harden, but you don’t want it to be warm to the touch or it will melt the butter).

Place the softened vegan block butter in a bowl and beat with an electric mixer until smooth. Add the sifted icing sugar and whisk until it is smooth and fluffy.

Whisk in the cooled creamed coconut a little at a time, whisking well after each addition. Once all of the coconut has been added you may find that the buttercream is a little bit soft. If it is then not to worry, just pop the bowl in the fridge for 15 minutes or so until it has firmed up then give it another whisk before using.

Alternatively, if you find that the buttercream is too firm, you can whisk in a little bit of coconut milk, no more than a teaspoon at a time, until it reaches the desired consistency.

Decoration wise, it really is up to you. I piped on blobs of the buttercream using a piping bag fitted with a large round nozzle (full disclosure – it is not the best buttercream for piping so you won’t get sharp peaks if you use this method.) then piped blobs of coconut lime curd in between the buttercream.

You could also simply spread it over the cake if you prefer then drizzle over some of the curd (if using).

How Long Will It Keep?:

I think that this coconut layer cake is best eaten on the day it is made but it will keep in an airtight container at room temperature for up to four days. Do not refrigerate unless it is very warm out as the buttercream becomes very firm in the fridge.

Can I Make It In Advance?:

The cakes can be baked in advance and frozen, individually wrapped. Allow to defrost at room temperature before using.

The buttercream will keep in the fridge for up to a week but it will become very firm and you will need to let it soften at room temperature for a while before re-whipping it.

Which Ingredients To Use For The Best Vegan Coconut Cake?:

Using the right ingredients for this vegan coconut layer cake is very important for the best result.

Coconut Milk: you need to use full fat TINNED (canned) coconut milk, NOT the drinking variety which comes in a carton as this is very watered down.
Coconut oil: virgin/unrefined coconut oil is best as it contributes to the coconut flavour of the cake. Refined coconut oil will work, but as it is flavourless it wont bolster the coconut flavour. If you don’t have coconut oil then the cakes should still work using sunflower oil instead.
Vegan butter: You MUST use a solid block type of vegan butter/margarine for the buttercream, NOT the spreadable kind in a tub which has too high a water content and is likely to split. I love Naturli Vegan Block which is available from Sainsbury’s; but Stork block will also work. In the US use Earth Balance buttery sticks.
Creamed Coconut: This is the stuff that comes in a solid block, usually in a cardboard packet, and can be found in the Asian or Caribbean section of most supermarkets (or on Amazon). Do not use coconut cream by mistake as this is much too soft.

If you want to make the cake exactly as I did then you will need a half batch of my vegan coconut lime curd.

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

Vegan Coconut Layer Cake

Coconut layer cake with coconut lime curd - this vegan coconut cake is amazingly soft and delicious. Two layers of one-bowl, eggless and dairy free coconut cake topped with fluffy coconut buttercream, tangy coconut lime curd and toasted coconut; coconut heaven!

Course Dessert

Cuisine baking, vegan

Keyword layer cake

Prep Time 30 minutes

Cook Time 25 minutes

Servings 10 people

Author Domestic Gothess

Ingredients

Cakes:

300 g (2 1/2 cups) plain (all-purpose) flour
30 g (3 Tbsp) cornflour (cornstarch)
60 g (3/4 cup) unsweetened desiccated coconut
1 1/2 tsp bicarbonate of soda (baking soda)
3/4 tsp baking powder
1/2 tsp salt
225 g caster (superfine) sugar
120 ml (1/2 cup) melted coconut oil
360 ml (1 1/2 cups) full fat coconut milk (the tinned kind not the drinking variety) room temperature
3 tsp white wine or cider vinegar
3 tsp vanilla extract
3 tsp coconut extract (optional)

Buttercream:

150 g (scant 2/3 cup) vegan block butter (NOT the spreadable kind) (I used Naturli vegan block)
225 g (2 cups) icing (powdered) sugar sifted
150 g (5.3 oz) creamed coconut block (the kind that comes in a solid block NOT coconut cream in a tin)
a drop of coconut milk if needed

To Decorate:

1/2 batch vegan coconut lime curd (see post above)
25 g (1/2 cup) coconut flakes

Instructions

Preheat the oven to 180°C/350°F/gas mark 4. Grease two 20cm/8 inch round cake tins and line the bases with baking parchment.
Place the flour, cornflour, desiccated coconut, bicarbonate of soda, baking powder, salt and sugar in a large bowl and stir with a balloon whisk until well combined.
Add the melted coconut oil, coconut milk, vinegar, vanilla and coconut extract (if using) and mix until well combined but be careful not to over-beat the batter or it can become tough.
Divide the batter evenly between the tins and bake for about 25 minutes until a skewer inserted into the centre comes out clean.
Leave to cool in the tins for 10 minutes then carefully turn the cakes out onto a wire rack and leave to cool completely.
To make the buttercream, melt the creamed coconut block. This can be done either in short bursts in the microwave, stirring regularly; or over a low heat in a pan on the hob. Don't let it get too hot. Set aside to cool.
Place the vegan block butter in a bowl and beat with an electric mixer until smooth. Add the sifted icing sugar and whisk until smooth and fluffy.
Whisk in the cooled creamed coconut a little at a time, whisking well after each addition. Once all of the coconut has been added you may find that the buttercream is a little bit soft. If it is then not to worry, just pop the bowl in the fridge for 15 minutes or so until it has firmed up then give it another whisk before using.
Alternatively, if you find that the buttercream is too firm, you can whisk in a little bit of coconut milk, no more than a teaspoon at a time, until it reaches the desired consistency.
Toast the coconut flakes in a pan over a low heat until golden.
To assemble the cake, place one layer on a serving platter or cake stand. Transfer the buttercream to a piping bag fitted with a large round nozzle and the coconut lime curd (if using) to a piping bag fitted with a small round nozzle.
Pipe blobs of buttercream all over the cake layer then pipe dollops of the lime curd in the gaps in between the buttercream blobs. (Or you can just spread over the buttercream and drizzle over some of the lime curd).
Place the other cake layer on top and repeat the piping of the buttercream and lime curd, Scatter over the toasted coconut and serve.

Vegan Carrot Cake Loaf

April 28, 2019 by hannahhossack 2 Comments

Vegan carrot cake loaf – this is the best vegan carrot cake! Easy to make, moist, sweet and spicy with a zingy lemon glaze; this loaf cake is perfect for snacking on.

It seemed criminal that I hadn’t yet posted a recipe for vegan carrot cake as it is both one of mine and Damian’s favourite cakes. I tested and developed this recipe some time ago but hadn’t gotten round to photographing it; Easter seemed like the perfect time to bake another loaf and finally take some photos!

This is a really simple, but really moist and flavourful vegan carrot cake loaf. When I took it round to the in-laws for Easter Sunday it disappeared within minutes and everyone was lamenting that I hadn’t made a larger cake – you may want to double the recipe and bake two loaves!

The cake is moist, lightly spiced and has a wonderful soft but not too dense texture. I did initially want to top it with a vegan cream cheese frosting but all three of the supermarkets closest to me were out of vegan cream cheese that wasn’t garlic and herb flavour, so a simple lemon glaze had to do!

The lemon glaze is delicious however, and it works wonderfully with the lightly spiced flavour of the cake. It is also lovely plain too so feel free to top it as you wish (or not at all).

How To Make Vegan Carrot Cake Loaf:

(For ingredients and full instructions see the recipe card below)

Start by whisking together the wet ingredients – caster sugar, light brown soft sugar, sunflower oil, non-dairy milk, cider vinegar, vanilla extract and lemon (or orange) zest.

In a separate bowl, sift together the dry ingredients – plain flour, wholemeal flour, cinnamon, ginger, nutmeg, bicarbonate of soda, baking powder and salt.

Tip the dry ingredients into the wet and whisk gently until no lumps of flour remain, be careful not to over-beat the batter however as that can make the cake tough.

Add the grated carrots, and if you are using any mix-ins such as nuts or raisins add them now too. Fold through until well combined.

Tip the batter into an approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin that you have greased and lined with a strip of baking parchment and spread it level. Bake for about an hour until a skewer inserted into the centre comes out clean.

Let the cake cool in the tin for about 20 minutes then carefully lift it out using the strip of baking parchment and place it on a wire rack to cool completely before you add the glaze. The cake is delicate when warm so be careful moving it.

How Long Will It Keep?:

This vegan carrot cake loaf will keep for around five days in an airtight container.

Can I Freeze It?:

Yes, any leftover slices of this cake will freeze well in an airtight container. Allow to defrost at room temperature.

Tips:

1.For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.

2. Use a standard sized grater for the carrots rather than a fine one for the best texture.

3. I like to use sunflower oil for baking as it has a very neutral flavour, but you can use another mild flavoured oil instead. Or you can use olive oil or melted coconut oil if you don’t mind the flavour coming through.

4. Mix a couple of handfuls of raisins or chopped walnuts into the batter along with the grated carrots.

5. Make sure that you allow the cake to cool completely before adding the glaze/frosting and slicing into it.

6. Top with a vegan cream cheese frosting instead of the lemon glaze.

7. Omit the glaze entirely for a less sweet cake that is great for breakfast or brunch.

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

5 from 1 vote

Vegan Carrot Cake Loaf

Vegan carrot cake loaf - this is the best vegan carrot cake! Easy to make, moist, sweet and spicy with a zingy lemon glaze; this loaf cake is perfect for snacking on.

Course Dessert

Cuisine baking, British, vegan

Keyword cake

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 10 people

Author Domestic Gothess

Ingredients

Vegan Carrot Cake Loaf:

150 g (3/4 cup + 1 Tbsp) light brown soft sugar
65 g (1/3 cup) caster (superfine) sugar
120 ml (1/2 cup) sunflower oil (or another mild flavoured oil)
120 ml (1/2 cup) unsweetened non-dairy milk (I used soy)
2 tsp cider or white wine vinegar
1 tsp vanilla extract
finely grated zest of 1 lemon or orange
140 g (1 cup + 2 Tbsp) plain (all-purpose) flour
65 g (1/2 cup + 1 Tbsp) plain wholemeal flour
2 tsp baking powder
1/2 tsp bicarbonate of soda (baking soda)
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp salt
240 g (8.5 oz) grated carrot

Lemon Glaze:

175 g (1 1/2 cups) icing (powdered) sugar sifted
1 Tbsp unsweetened non-dairy yoghurt (optional)
juice of 1/2 lemon (plus extra as needed)

Instructions

Preheat the oven to 180C/350F/gas mark 4. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin and line with a strip of baking parchment. Make sure that you leave some overhanging on either side so that you can lift the cake out easily.
Whisk together the light brown soft sugar, caster sugar, oil, milk, vinegar, vanilla and lemon or orange zest in a large bowl.
In a separate bowl, sift together the plain flour, wholemeal flour, baking powder, bicarbonate of soda, cinnamon, ginger, nutmeg and salt.
Tip the dry ingredients into the wet and whisk gently until no lumps of flour remain. Be careful not to over-beat the batter however as that can make the cake tough.
Add the grated carrots and fold through until well combined.
Pour the batter into the prepared tin, spread it level and bake for about an hour until a skewer inserted into the centre comes out clean.
Let the cake cool in the tin for about 20 minutes then carefully lift it out using the strip of baking parchment and place it on a wire rack to cool completely.
To make the glaze, place the sifted icing sugar in a bowl and add the yoghurt (if using). Gradually stir in the lemon juice until it forms a thick but pourable glaze.
Pour the glaze over the top of the cake and serve. Store any leftovers in an airtight container.

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