PLEASE NOTE: The photos for this blog post and the recipe slightly improved in December 2015.
MY FIRST POST. OMG!
Ok, so let’s get this straight – this cake sadly doesn’t really count towards your 5-a-day (although at a push and if you twist my arm I may let this one pass for adding ½ of your daily requirements ;)). BUT this creation is a healthier choice than the non-vegan carrot cakes you find in most shops and cafes. Plus, as you’ll find with this recipe, a little bit of naughty mixed with a little bit of nice can be quite delicious. In fact, this cake is super delicious and most of the people who eat it are completely and utterly amazed that it’s vegan!
There are two ways to make the cake – I use the 20cm cake tin without icing if the cake is just for us at home. Spelt flour doesn’t rise so much, so it ends up being a relatively flat but utterly scrumptious cake. If I want to be a bit dramatic - as I wanted to be here, for this photoshoot -, I used 3 very shallow 15-cm cake tin and iced it. The simple, single layer cake requires more time in the oven though than the 3 layered cake (see below for details).
This recipe is based on one I found in the beautiful Hummingbird Bakery Cookbook. I bought the book just before I moved to eating a mainly plant-based diet. It seemed suuuucccchhh a shame to have this amazing book and not be able to cook from it, so I decided to ‘veganise’ some of the recipes. This is the result of one of my attempts. Enjoy!