Let them eat cake

I like to tell people that I don’t have a sweet tooth. Desserts aren’t really for me. Savory is much more my thing.

All lies.

Truth is I love sweet things. Baklava, cinnamon dusted doughnuts, shortbread & rice pudding are some of my favorites… But I’d be equally happy with cheesecake, chocolate torte, mince pies or a fruit flan if the occasion called for it.

Fortunately the occasion rarely arises as all of those things are seriously non-vegan. I’ll occasionally make a vegan version of one of these desserts – but they don’t seem to trigger the same childhood memories as the non-vegan versions do… which means I don’t feel a compulsion to eat the entire dish in an effort to return to that long-ago happy place.

But sometimes – especially when I’m celebrating with others – I want to make something delicious, spectacular AND vegan. And tonight – as we celebrated my dad’s birthday – was one of those nights.

Birthdays are the best. Special meals, a few presents, lots of love and hugs … And most importantly CAKE! Carrot cake is always a hit at our place and Love & Lemon’s Vegan Carrot Cake (& frosting) is universally adored here.

I adapted her recipe somewhat as (per usual) I didn’t have all of the ingredients listed to hand.

First I mixed 1& 1/4 cups of plain flour, 1 cup whole wheat flour, 1 tablespoon baking powder, 1 teaspoon baking soda, 1 tablespoon cinnamon, 1/2 teaspoon nutmeg and 1/2 teaspoon salt together in a large bowl.

I then combined the wet ingredients – 1/2 cup applesauce, 1 cup almond milk, 2 teaspoons of vanilla, 1 cup of coconut sugar (ok so not all of them were wet ingredients!) and 1/2 cup canola oil – in a smaller bowl.

After making a well in the dry mix I stirred in the liquid to make the batter. Then it was just a case of folding through two (generous) cups of shredded carrot, pouring the batter into a greased cake tin & baking it for 40 minutes at 350F.

The frosting was made by soaking 1 cup of cashews overnight & then blending them (drained!) with 1/4 cup almond milk, 1/4 cup maple syrup, 2 tablespoons canola oil, 1 teaspoon vanilla, 2 teaspoons lemon juice and 1/4 teaspoon salt. I left the frosting to ‘set’ (somewhat) for 30 minutes in the fridge while the cake was cooking & cooling.

Then it was just a case of icing the cooled cake and topping with slices of crystallized ginger.

Delish. I could have eaten the whole thing if I’d let myself … 

… So maybe the title of this post should have been ‘let ME eat cake’ ?!?😉

vegan #kidfriendlyvegan #mindfuleating #wholefood #baking #loveandlemons

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