Carrot and date loaf with cinnamon walnut frosting (gluten-free, vegan recipe)

vegan-gluten-free-carrot-and-date-cake

Well done mummy, you made a good cake – JD, 5

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, inspired once again by Great British Bake Off, I made a gluten-free, dairy-free, egg-free, vegan-friendly carrot and date loaf with cinnamon walnut frosting.

vegan-wheat-and-gluten-free-carrot-cake

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.

Ingredients

For the sponge:

  • 175g Pure Sunflower Spread (or any vegan margarine)
  • 175g demerara sugar
  • 3 heaped tsp Orgran No Egg natural egg replacer
  • 6 tbsp water
  • 175g gluten free plain flour
  • 4 tsp gluten free baking powder (we used Doves Farm)
  • 1/2 tsp mixed spice
  • 150g carrots
  • 2 tsp pineapple juice
  • 75g dates

For the topping

  • 70g Pure Sunflower Spread (or any vegan margarine)
  • 1/4 tsp cinnamon
  • 250g icing sugar (powdered sugar)
  • 25g walnuts

Instructions

  1. Preheat the oven to 180C fan assisted
  2. Beat together the spread and demerara sugar until well combined
  3. Mix the egg replacer with the water until smooth, then beat into the butter mix
  4. Sift in the flour, baking powder and mixed spice and fold through
  5. Grate the carrot and roughly chop the dates, then fold through the batter with the pineapple juice
  6. Transfer to a lined loaf tin
  7. Bake for 1 hour, then transfer to a wire rack to cool completely
  8. To make the frosting, beat together the spread with the sifted icing sugar, soya milk and cinnamon
  9. When the loaf is completely cool, spread the frosting on top evenly
  10. Chop the nuts roughly and sprinkle evenly over the frosting, patting gently to secure
  11. Eat!
GreatBloggersBakeOff

Disclosure: we were sent some Orgran No Egg natural egg replacer (£2.69 for 200g, available in Holland & Barrett, Booth’s NI, Ocado, Amazon, Naturally Good Food and independent health food stores) to trial. No payment was received for this post. All posts are 100% honest.

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Comments

  1. louise hale says

    Any ideas for converting the g to Tablespoon or cups? This sounds wonderful, but need some help with the conversions. Thanks!

  2. Kate says

    This cake is beyond delicious! Made this for a dinner party and everyone asks for the recipe! I’d love to find a way to make it into cupcakes…

  3. Bethan says

    This is great! Thank you for inventing this! :-) My toddler has egg and gluten allergies so making her a cake that tastes good is not easy. This is the first cake I’ve tasted that is genuinely as good as a normal one, if not better. Thank you!

  4. says

    considering how many ‘normal’ cake ingredients this cake is lacking, the finsihed result is fantastic! the carrot shreds add a lovely dash of colpur to each slice. i bet it is lovely and moist. i am also impressed at how high your loaf is.
    thank you for linking up x
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