Soft & Moist Vegan Carrot Chocolate Cake
Equipment
Ingredients
Cake
carrot (grated)
1 medium
self-raising flour
125 g
cacao powder
30 g
water
120 ml
vegetable oil
60 ml
maple syrup
80 ml
vanilla extract
5 ml
Frosting
cacao powder
15 g
maple syrup
30 ml
vanilla extract
2 ml
water
15 ml
Instructions
Grate the carrot
Grate one medium carrot (no need to squeeze out juice).
Mix dry ingredients
In a bowl, whisk self-raising flour and cacao powder together.
Add wet ingredients
Add water, oil, maple syrup and vanilla extract to the dry mix and combine thoroughly.
Fold in grated carrot
Gently fold the grated carrot into the batter.
Transfer to loaf pan
Pour the batter into a loaf pan lined with parchment.
Bake the cake
Bake at 180 °C for about 40 minutes until a toothpick inserted in the centre comes out clean.
Cool the cake
Allow the cake to cool completely in the pan before frosting.
Prepare frosting
Mix cacao powder, maple syrup, vanilla and water until creamy.
Frost and serve
Spread the frosting over the cooled cake and slice to serve.
Original recipe
Storage
Store airtight. Frost just before serving if freezing.
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