150g dairy-free margarine
100ml golden syrup or agave syrup
200g soft light brown sugar or coconut sugar
1 eating apple
100g apple puree
250g gluten-free self-raising flour
3 tsp baking powder
½ tsp mixed spice
25g ground flaxseed
For the icing:
150g icing sugar
2-3 tbsp lemon juice
The grated zest of 1 lemon and orange
This vegan carrot and apple cake with lemon icing is a must-try.
Grated apple and carrots, caramel syrup, brown sugar, and a delicate ripple of mixed spice make it deliciously aromatic and moist. The lemon icing is just the proverbial cherry on top.
Prep time: 40 minutes
Cooking time: 1 hour
You will need an 8-inch/20 cm cake tin with removable base for this recipe
Preheat the oven to 180c and lightly grease and line the cake tin.
Place the margarine, syrup and brown sugar (or coconut sugar) into a saucepan and heat gently over a low heat, stirring every now and then, until the sugar has completely dissolved. Take off the heat and pour into a large mixing bowl and leave to cool for 10 minutes.
Trim the ends from the carrots and core the apple, finely grate both. Don’t worry about peeling either the apple or carrots, but feel free to peel both if you want to.
Spoon the apple puree into the syrup mixture and stir together, sift over the flour, baking powder and mixed spice and fold together.
Next, add the grated apple, carrot and ground flaxseed and fold together until completely combined and fragrant. Pour the cake mixture into the prepared tin and then bake in the oven for 1 hour – 1 hour 10 minutes or until risen and golden and firm to the touch.
Leave the cake to cool in its tin for 5 minutes and then transfer to a wire rack to cool completely. Place the icing sugar into a mixing bowl and add the lemon juice, bit by bit, until the desired consistency. Spread over the cake and scatter over the lemon and orange zest.
Like this recipe? Check out this flourless vegan carrot cake too.
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