Vegan Carrot Linseed Cake

    Vegan Carrot Linseed Cake


    19 people made this

    This is a wonderfully healthy carrot cake and who would believe that it is free of any animal products? Enjoy with your favourite icing.

    Serves: 24 

    • 1 1/2 cups (375ml) hot water
    • 1/4 cup (30g) ground linseeds
    • 2 cups (260g) wholemeal flour
    • 1/4 cup (30g) soy flour
    • 1 1/2 tablespoons ground cinnamon
    • 1 tablespoon ground cloves
    • 4 teaspoons bicarb soda
    • 2 teaspoons tapioca flour
    • 1/2 teaspoon salt
    • 2 cups (260g) packed brown sugar
    • 4 teaspoons vanilla essence
    • 3/4 cup dried sultanas
    • 6 carrots, grated
    • 1/2 cup blanched slivered almonds

    Preparation:15min  ›  Cook:45min  ›  Extra time:1hour  ›  Ready in:2hours 

    1. Preheat oven to 180 degrees C. Prepare a 20x30cm baking tray with cooking spray.
    2. Pour the hot water into a mixing bowl and sprinkle with the linseed. Stir for a minute until it begins to absorb the water and the mixture slightly thickens.
    3. In a separate bowl, whisk together the wholemeal flour, soy flour, cinnamon, ground cloves, bicarb soda, tapioca and salt until blended; set aside.
    4. Into the linseed mixture, stir in the brown sugar and vanilla until the sugar has dissolved then add the sultanas, carrots anld almonds.
    5. Stir in the dry mixture until just moistened then pour into the prepared tray.
    6. Bake in the preheated oven until a toothpick inserted into the centre comes out clean; about 30 minutes. Cool in the tray for 10 minutes before removing to cool completely on a wire rack.

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    Reviews (2)


    sooo yummy!! very moist - 11 Aug 2010


    Used different ingredients. used whole linseeds and sunflower seeds and pumpkin seeds. Alos used apple sauce instead of butter!! - 11 Aug 2010

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