Best Vegan Carrot Cake with Aquafaba: Egg Free
This light and fluffy carrot cake recipe is perfectly moist with lovely spices. Made with aquafaba instead of eggs so this recipe is 100% vegan!
Servings: 10 Slices
Calories: 373kcal
Ingredients
For the cake
- 150 ml sunflower oil (or other neutral oil such as light olive oil)
- 220 ml Aquafaba Roughly equivelant to the water in 1 x 400g/16oz can of chickpeas.
- 225 g light brown sugar
- 200 g carrots , coarsly grated
- 300 g plain flour
- 3 teaspoon baking powder
- 1 teaspoon all spice
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 75 g pumpkin seeds , roughly chopped (optional. Or use walnuts or pecans)
Instructions
- Preheat the oven to 180℃/fan 160℃C/gas 4/ 356℉
- Grease one 23cm round sandwich tin and line the base of the cake tin with baking parchment. (or choose from the other options in the notes and adjust baking times)
- Whisk the oil, aquafaba, spices and sugar until the mixture is well combined, lighter, and noticeably thickened.150 ml sunflower oil, 220 ml Aquafaba, 225 g light brown sugar, 1 tsp all spice, 1 tsp cinnamon, 1 tsp ground ginger
- Stir in the flour, baking powder and gently stir until there are no lumps and you have a smooth batter.300 g plain flour, 3 tsp baking powder
- Gently fold the carrot into the cake batter, and add the nuts or pumpkin seeds if using.200 g carrots, 75 g pumpkin seeds
- Spread the cake batter out into the prepared tin.
- Pop in the oven and bake for 35-40 mins. (OR check the baking times in the notes if using a different tin and adjust)
- Test with a skewer to see if it is cooked through. If it comes out nearly clean, it's ready to take out of the oven. If it comes out a little gooey, leave the cake in for another 5 min.
- Cool the cake in it's tin for 10 mins, then turn out onto a cake rack.
- Let it cool completely before frosting or icing the cake.
Notes
This cake keeps well for at least 5 days in an airtight container. Probably longer but it was gone before I could test it!
BAKING TIMES:
This carrot cake can be made in various size baking tins: Each needs a slightly different baking time and may vary according to your oven. Test with a skewer or piece of spaghetti. If it comes out nearly clean, it's ready.
- Single layer 23cm/ 9" tin: 35-40 minutes
- Double Layer: 2 x 20cm/8 inch tins: 25-30 minutes Be sure to divide the cake batter evenly between them (I like to use my scales).. Switch the cakes around on the shelf half way through baking so they bake evenly.
- Single Layer Sheet Cake: 32cm x 22cm / 13 x 8 inch: 25 - 30 minutes
- Cupcakes/Muffins: 12 tin muffin tin: 20-25 minutes
Nutrition
Calories: 373kcal | Carbohydrates: 49g | Protein: 6g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Sodium: 149mg | Potassium: 193mg | Fiber: 2g | Sugar: 23g | Vitamin A: 3344IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 2mg