It can be incredible challenging to bake without gluten, eggs and dairy, but when you throw fruit or veg into the mix, it seems to become easier.
This week, we made a gluten-free, dairy-free, egg-free, vegan carrot and date loaf with cinnamon walnut frosting.
It’s crunchy and chewy on the outside, soft and moist on the inside with just a hint of spice. Delicious. I’m really pleased with the result.
Here’s what to do to make your own.
- 175g vegan margarine (for the sponge)
- 175g demerara sugar
- 3 heaped tsp natural egg replacer
- 6 tbsp water
- 175g gluten free plain flour
- 4 tsp gluten free baking powder
- ½ tsp mixed spice
- 150g carrots
- 2 tsp pineapple juice
- 75g dates
- 70g vegan margarine (for the sponge)
- ¼ tsp cinnamon
- ½ tbsp - 1½ tbsp soya milk
- 250g icing sugar (powdered sugar)
- 25g walnuts
- Preheat the oven to 200C/390F (180C/355F fan).
- Beat together the spread and demerara sugar until well combined.
- Mix the egg replacer with the water until smooth, then beat into the butter mix.
- Sift in the flour, baking powder and mixed spice and fold through.
- Grate the carrot and roughly chop the dates, then fold through the batter with the pineapple juice.
- Transfer to a lined loaf tin.
- Bake for 1 hour, then transfer to a wire rack to cool completely.
- To make the frosting, beat together the spread with the sifted icing sugar, cinnamon and a little of the the soya milk - add the rest of the soya milk a little at a time if the frosting feels to stiff.
- When the loaf is completely cool, spread the frosting on top evenly.
- Chop the nuts roughly and sprinkle evenly over the frosting, patting gently to secure.