Deliciously moist vegan / gf carrot cake / cupcakes

[highlyeccentric]

It is my firm belief that the word moist is a good word in correct context, and the correct context is cake. Moist cake, moist soil, maaaybe a moist sponge. Not, under any circumstances, moist erogenous zones.

So, I have re-subscribed to a veg box delivery service, which means TOO MANY VEGGIBLES. Again. Thus, I set out to make carrot cake. My most likely victims for extra cake are vegan, so it had to be a vegan carrot cake. I adapted it from the bbc good food recipe, and optimised for making 12 large cupcakes and one loaf tin, rather than a layer cake.


This recipe is: vegan, gluten-free
This recipe CAN be: made on regular flour and/or regular milk
This recipe requires: a bit of faffing around if you make both the tray of cupcakes and the loaf; either electric beaters or a tedious time with hand beaters, I don't think merely a spoon will do it. A microwave will make your life easier, but a stove would work. Oh and you need scales



250ml coconut oil/coconut fat, melted
300g of sugar, in a mix of brown and white (I used 2:1 brown to white)
1½ tsp vanilla essence
210ml dairy free milk , we used oat milk
420g flour (I used 200g buckwheat to 220 gf mix)
1½ tsp baking powder (over-estimating is fine for gf flour, indeed probably recommended)
1½ tsp bicarbonate of soda
1 tsp cinnamon
1 tsp ginger
1 tsp ground nutmeg [i actually forgot all the spices and it's still delicious]
1 orange , zest only
4 medium carrots , grated (you want 270g grated weight)
50-100 g chopped walnuts

This turned out fine, but I do normally add a dash of lemon juice to gf baking to properly activate the baking powder/soda.

PREP: 180 c oven, 12 muffin tins with papers; 1 small bar tin lined and greased

1. Beat the melted coconut fat and the sugars together. This doesn't cream up like butter and sugar - although I HAVE manged to cream room-temp coconut fat and sugar, before, so if you're a purist feel free
2. Mix in vanilla and milk
3. Combine the flour, baking powder and soda, and the spices. Add orange zest and grated carrot.
4. Mix into the wet mix; add walnuts.
5. Divide among the muffin tins; cook for 15-20 min
6. Put remaining mix in the bar loaf and cook for 20-25 min.

I did steps 5 & 6 sequentially because it's winter, more oven is good. Neither seemed to suffer from the door being opened to check on them, so it's probably fine to do them together.

Step 7 is: realise you have too much vegan carrot cake, seek to inflict it on your friends.

Comments

...thanks

[jesse_the_k]

Ah! we can redefine success: if a loaf doesn't rise, it's a bar

Re: ...thanks

[runpunkrun]

Excellent thinking here.