Vegan Carrot Raisin Cake
10 min read
Total
1h 30min
Prep
25min
For the cake:
- 2 scoops Chai Ka'Chava
- 2 cups pastry or cake flour
- 1/4 cup unbleached white flour
- 1 1/4 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 + 1/8 tsp baking soda
- 1/2 tsp sea salt
- A pinch of ground cloves
- 3/4 cup shredded carrot
- 1/4 cup golden raisins
- 1 1/4 cups soy milk
- 1/8 cup soy creamer
- 3/4 cup raw sugar
- 3/4 cup vegetable oil
- 1 scant tbsp egg replacer
- 2 tsp orange extract
- 1 tsp vanilla extract
For the frosting:
- 1 lb extra firm tofu, drained
- 1 lb vegan buttery spread
- 1 3/4 cups turbinado sugar
- 2 tbsp cornstarch
- 1 tbsp egg replacer
How to make
- Preheat the oven to 325 degrees F. Prepare a 12-inch cake pan by coating it thoroughly with cooking spray. Set it aside.
- For the cake, sift together the Chai Ka'Chava, flour, baking powder, cinnamon, baking soda, salt, and cloves in a large bowl. Add the carrot and raisins to the sifted ingredients.
- In a blender, combine soy milk, soy creamer, sugar, oil, egg replacer, orange extract, and vanilla extract. Blend until the mixture achieves a smooth consistency.
- Add this liquid mixture into the carrot mixture, stirring until thoroughly combined.
- Transfer the batter to the prepared pan. Bake for 60-65 minutes, ensuring a wooden pick inserted in the center comes out clean.
- Allow the cake to cool completely.
- For the frosting, place all ingredients in a food processor. Process until the mixture is smooth and creamy, ensuring you scrape down the sides of the bowl as needed.
- Refrigerate the frosting until it is completely chilled.
- Carefully remove the cake from the pan.
- Apply the frosting evenly to the top and sides of the cake.
- Enjoy!
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