2020-04-01 Good Housekeeping South Africa

These recipes prove that vegan bakes

can also be five-star

DELICIOUSLY

Spiced Carrot Cake

You wouldn’t know this cake is vegan, it’s so light and

moist. We’ve added even more goodness into the mixture

with whole-wheat flour and reduced the refined-sugar

content

Hands-on Time 35 minutes Cooking Time 50 minutes

Makes 20 squares

150g vegan spread, plus extra to grease

250g pitted dates

350ml unsweetened almond milk

2 tsp bicarbonate of soda

75g soft light brown sugar

juice and zest of 1 orange

350g whole-wheat flour (try Eureka Mills Unbleached

Whole Meal Flour)

1 tbsp baking powder

1½ tsp ground ginger

2 tsp ground cinnamon

250g coarsely grated carrots (peeled weight)

50g desiccated coconut

50g dried cranberries, plus extra to decorate

25g pumpkin seeds, plus extra toasted, to decorate

50g pecans, chopped, plus extra to decorate

FOR THE ICING

150g vegan spread

TRENDING NOW

75g smooth almond butter

325g icing sugar, sifted

1. Preheat oven to 180°C. Grease and line a 30cm
   x 23cm tray bake or roasting tin with baking paper.


2. Put the dates and almond milk in a small pot, bring
   to the boil, then simmer for 5 minutes. Transfer to
   a blender or food processor and whizz until smooth.
   Stir in the bicarbonate of soda and set aside.


3. Meanwhile, in a large bowl, beat together the spread
   and sugar with an electric whisk until combined. Beat in
   the date mixture along with the orange juice and zest.


4. In a separate bowl, mix together the flour, baking
   powder and spices. Fold into batter, followed by the
   carrots, coconut, cranberries, seeds and pecans.


5. Transfer to the roasting tin, spread to level and bake
   for 45 to 50 minutes, until a skewer inserted in the centre
   comes out clean. Cool in tin on a wire rack.


6. Meanwhile, make the icing. In a medium bowl, beat
   the spread and almond butter with an electric whisk until
   smooth. Gradually beat in the icing sugar and chill in the
   fridge until needed.


7. Remove the cake from the tin, transfer to a board and
   spread with icing. Scatter with cranberries, seeds and
   pecans.
   EACH SERVING About 1 470kJ, 4,5g protein, 17g fat (4g
   saturated), 44g carbohydrate (32g total sugars), 4g fibre.

These recipes provethatveganbakes

can also be five-star

DELICIOUSLY

Spiced Carrot Cake

You wouldn’t know this cake is vegan, it’s so light and

moist. We’ve added even more goodness into the mixture

with whole-wheat flour and reduced the refined-sugar

content

Hands-on Time 35 minutes Cooking Time 50 minutes

Makes 20 squares

150g vegan spread, plus extra to grease

250g pitted dates

350ml unsweetened almond milk

2 tsp bicarbonate of soda

75g soft light brown sugar

juice and zest of 1 orange

350g whole-wheat flour (try Eureka Mills Unbleached

Whole Meal Flour)

1 tbsp baking powder

1½ tsp ground ginger

2 tsp ground cinnamon

250g coarsely grated carrots (peeled weight)

50g desiccated coconut

50g dried cranberries, plus extra to decorate

25g pumpkin seeds, plus extra toasted, to decorate

50g pecans, chopped, plus extra to decorate

FOR THE ICING

150g vegan spread

TRENDING NOW

75g smooth almond butter

325g icing sugar, sifted

1. Preheat oven to 180°C. Grease and line a 30cm
   x 23cm tray bake or roasting tin with baking paper.


2. Put the dates and almond milk in a small pot, bring
   to the boil, then simmer for 5 minutes. Transfer to
   a blender or food processor and whizz until smooth.
   Stir in the bicarbonate of soda and set aside.


3. Meanwhile, in a large bowl, beat together the spread
   and sugar with an electric whisk until combined. Beat in
   the date mixture along with the orange juice and zest.


4. In a separate bowl, mix together the flour, baking
   powder and spices. Fold into batter, followed by the
   carrots, coconut, cranberries, seeds and pecans.


5. Transfer to the roasting tin, spread to level and bake
   for 45 to 50 minutes, until a skewer inserted in the centre
   comes out clean. Cool in tin on a wire rack.


6. Meanwhile, make the icing. In a medium bowl, beat
   the spread and almond butter with an electric whisk until
   smooth. Gradually beat in the icing sugar and chill in the
   fridge until needed.


7. Remove the cake from the tin, transfer to a board and
   spread with icing. Scatter with cranberries, seeds and
   pecans.
   EACH SERVING About 1 470kJ, 4,5g protein, 17g fat (4g
   saturated), 44g carbohydrate (32g total sugars), 4g fibre.