Vegan Easter Carrot Cake
Course: Sweet Treats Servings: 12
Prep time: 15 min (plus icing time)
Cook time: 20 mins
Difficulty level: Easy
VEGAN
*** FEATURING OUR LOVE VEGAN BARS ***
Author: Jennifer Sargison
This Easter cake is perfect for vegans and non-vegans. Packed with flavour, fruits and nuts and topped with a vegan cheese frosting. This Easter cake will really impress your family and friends and the best thing is it’s 100% powered by plants and so simple to make too.
Happy Easter! I hope you really enjoy your day and I hope you love this recipe.
Ingredients
Dry Ingredients
250g self-raising flour
1 tsp bicarbonate of soda
1 tsp baking soda
1 tsp ground nutmeg
2 tsp ground cinnamon
300g coconut sugar
1/4 cup raisins
6 dried apricots - chopped very finely
100g chopped walnuts
Wet Ingredients
120ml rapeseed oil
1 tsp apple cider vinegar
6 tbsp almond milk
2 flax ‘eggs’ - (simply 2 tbsp of flax seed mixed with 6 tbsp of water)
Cream cheese & creme fraiche frosting
200g vegan cream cheese (softened)
100g vegan creme fraiche
Up to 500g icing sugar
To Top
Easter chocolate bunny decorations (I used hotelchocolat) or vegan chocolate buttons
5 Love Vegan smooth caramel and peanut bar (blender to fine crumbs) for the side and to sprinkle on top
Method
Heat the oven to 180C and line two cake tins with baking paper
Prepare the flax ‘egg’ by placing 2 tbsp of flaxseed into a small bowl with 6 tbsp of hot water and leave to cool and thicken
Sift the dry ingredients into a large bowl
Add the wet ingredients to the bowl containing the flax ‘egg’ and mix together
Add the wet ingredients to the dry ingredients and mix together until combined
Divide the mixture between the two cake tins and bake in the middle of the oven for 20 minutes or until a skewer comes out clean when inserted into the middle of the cake.
Leave to cool in the tins for 10 minutes and then allow to cool completely before add the creme fraiche frosting. If possible leave the cake overnight as the flavours taste even better the next day.
Allow the sponges to cool completely before adding the creme fraiche frosting
When the sponges are cooled soften the vegan cream cheese in a bowl until light and fluffy
Add the creme fraiche and mix together
Sift in 400g of the the icing sugar and mix together until there are no lumps, have a taste and add the remaining 100g of icing sugar if you need more sweetness. (This can depend on the soft cheese you are using, some brands are saltier than others so you may need to add more icing sugar to balance the saltiness of the cream cheese)
Add just under half for the middle and use the rest to coat the top and sides
Blend the love vegan bars until crumbly and add them to the sides of the cake
Decorate the top with chocolate bunnies and a sprinkle of love vegan crumbles.
You will need to keep this cake in the fridge once decorated as the icing can go runny if it gets warm. Happy baking!
If you do make this then I hope you love it
Any thoughts or comments?
Leave a message below and I’ll get back to you
Big love, Jen x