I was asked on Friday evening to bring a cake to the kids athletics cup on Saturday, so I checked my fridge and cupboard and decided to try a carrot cake (which I'd never made before) as well as a variation of my 'standard' cake recipe.
After our eating habits changed more and more, I tried to modify my beloved 'standard' cake recipe which I used as basic for cakes like lemon cake , marble cake, chocolate cake, a.s.o, but also for muffins.
My first attempt by replacing eggs by soy flour & water, as well as milk by soy-drink wasn't exactly what I had expected, so this time I replaced the eggs by applesauce and the milk by coconut-drink.
On Friday evening I made the carrot cake as well as a first cake to try out this new combination of ingredients.
The cake was really delicious and fluffy, so I made another one with double measures and chocolate chips on Saturday morning. This was the one I took along with the carrot cake to the kid's sports event.
And this is my easy-to-go recipe:
500 gr flour
350-400 gr sugar
1 pouch baking powder (about 14-15 gr)
1 pouch vanilla sugar
250 gr vegan margarine
250 ml coconut drink
360 gr apple sauce (I replaced 1 egg by 60 gr of applesauce)
Add all ingredients into a big bowl, stirr until you have a smooth dough.
Bake it for about 50-60 minutes at 180°C.
The picture on the left is the cake with chocolate chips which I took to the athletics cup.
The pictures below show my 'test-cake' with half the mass of the dough - baking time about 30-35 min.)
For the vegan carrot cake recipe please check here
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