It's a bright and sunny London day and I made a vegan version of my favourite carrot cake, to eat, whilst sitting on my stoop, looking at my puppy!
It felt risky!
Let me share with you the results...
275g plain flour
1 tsp salt
1 tsp cinnamon
3 tsp baking powder
2 mashed bananas
100g unsweetened apple sauce/stewed apple
400g caster sugar
300ml vegetable oil
375g finely grated carrot
Pre heat the oven to 170C.
Pre line 2x 20cm cake tins if you're baking with the above measurements.
Or 1x 20cm tin if you want to half it.
Sift the all the dry ingredients together.
In a separate bowl place the mashed banana, stewed apple, sugar and oil together. Mix thoroughly.
Slowly add wet ingredients to dry.
Finally fold in the finely grated carrot.
Pop the mix in your pre-lined cake tins.
Bake for approx 30 mins.
When you take them out of the oven, leave them to cool completely, allowing the cake to fully settle...no egg means it's a little easier to be squishy, but it's fine once cooled.
No icing recipe to match as of yet.
How does it work?
Well I've been trying to research it but to no avail. I think it is because bananas and apples are high pectin fruits which is a naturally occurring thickening and binding agent, perfect for egg replacement.