VEGAN BAKING SODA RECIPES

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VEGAN CARROT CAKE RECIPE - BBC GOOD FOOD



Vegan carrot cake recipe - BBC Good Food image

Give free-from baking a go with this easy vegan sandwich cake – an indulgent carrot cake with coconut and cashew icing that everyone will want another slice of

Provided by Elena Silcock

Categories     Afternoon tea, Dessert, Treat

Total Time 1 hours 5 minutes

Prep Time 35 minutes

Cook Time 30 minutes

Yield 15

Number Of Ingredients 19

4 sachets (200g) creamed coconut
1 tbsp lemon juice
2 tbsp cashew nut butter
50g icing sugar
60ml oat milk
250ml jar coconut oil , melted
300g light brown sugar
1½ tsp vanilla essence
210ml dairy free milk , we used oat milk
420g plain flour
1½ tsp baking powder
1½ tsp bicarbonate of soda
1 tsp cinnamon , plus extra cinnamon to decorate
1 tsp ginger
1 tsp ground nutmeg
1 orange , zest only
4 medium carrots , grated (you want 270g grated weight)
75g chopped walnuts , plus extra to decorate
edible flowers (optional)

Steps:

  • Start by making the icing first. Mash the coconut cream with 2 tbsp hot water and the lemon juice until smooth. Add the cashew butter then whisk in the icing sugar followed by the oat milk. Continue to whisk until fully combined, set aside in the fridge until needed.
  • Heat the oven to 180C/160C fan/gas mark 4. Grease 2 x 20cm cake tins with a little of the melted coconut oil and line the bases with baking parchment. Whisk together the oil and sugar, then add the vanilla and milk. Combine the flour, baking powder, bicarbonate of soda, spices and orange zest in a separate bowl. Add these to the wet mixture and stir well. Finally stir in the carrot and the nuts. Divide the mixture between the prepared tins and bake for 25-30 mins until a skewer inserted into the middle of the cake comes out cleanly. Cool in the tin for 5 mins before transferring to a wire rack to cool completely.
  • Sandwich the cakes together with half the icing then cover the top with the remaining icing (add a splash of oat milk if the icing feels too firm). Scatter over the nuts and dust the cake with a little cinnamon and decorate with edible flowers.

Nutrition Facts : Calories 501 calories, FatContent 31 grams fat, SaturatedFatContent 23 grams saturated fat, CarbohydrateContent 49 grams carbohydrates, SugarContent 26 grams sugar, FiberContent 2 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.45 milligram of sodium

VEGAN CHOCOLATE CAKE RECIPE - BBC GOOD FOOD



Vegan chocolate cake recipe - BBC Good Food image

Make our easy vegan chocolate sponge for a special occasion using dairy substitutes. It's finished with luscious 'buttercream' and seasonal fruits

Provided by Miriam Nice

Categories     Afternoon tea, Dessert

Total Time 55 minutes

Prep Time 35 minutes

Cook Time 20 minutes

Yield 12

Number Of Ingredients 14

150g dairy-free spread, plus extra for the tins
300ml dairy-free milk, we used oat milk
1 tbsp cider vinegar
300g self-raising flour
200g golden caster sugar
4 tbsp cocoa powder
1 tsp bicarbonate of soda
½ tsp vanilla extract
100g dairy-free dark chocolate
200g dairy-free spread
400g icing sugar
5 tbsp cocoa powder
1 tbsp dairy-free milk, such as oat milk
handful of fresh, seasonal fruits such as cherries, blackberries or figs

Steps:

  • Heat oven to 190C/170C fan/gas 5. Grease the base and sides of 2 x 20cm sandwich tins with dairy-free spread, then line the bases with baking parchment.
  • Put the dairy-free milk in a jug and add the vinegar – it will split but don’t worry. Put all of the other cake ingredients into a large bowl, pour over the milk mixture and beat well until smooth. Divide the mixture between the prepared tins and bake for 25-30 mins or until a skewer inserted into the middle of the cakes comes out cleanly. Leave to cool in the tins for 10mins then turn out onto wire racks to cool completely.
  • To make the buttercream, put the chocolate into a heatproof bowl and melt in the microwave, stirring every 30 seconds. Leave the melted chocolate to cool for 5 minutes. Beat the dairy-free spread and icing sugar together with a wooden spoon then sift in the cocoa powder with a pinch of salt. Pour in the melted chocolate and dairy-free milk and keep mixing until smooth.
  • Sandwich the two cooled sponges together with half of the buttercream then pile the rest on top and down the sides. Decorate with the fresh fruit.

Nutrition Facts : Calories 606 calories, FatContent 30 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 75 grams carbohydrates, SugarContent 53 grams sugar, FiberContent 4 grams fiber, ProteinContent 6 grams protein, SodiumContent 1.2 milligram of sodium

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