This vegan apricot and carrot cake is moist and delicious, one of the easiest and most delicious recipes.
Everyone seems to love it and it is ideal to cut into squares and add to children’s lunch boxes as a quick pick-me-up snack during the day. It is also a good replacement to cereal bars and can be stored in the freezer for up to 3 months.
The consistency is slightly dense with a pleasant texture. Like most of my cakes, you do not require a mixer or food processor and the secret is not to overmix, just use a large metal spoon and fold in rather than mix.
You will need:
1 cup grated carrot
1 cup golden raisins
1 cup dried apricots
1 1/2 cups water
1 teaspoon cinnamon powder
1 teaspoon allspice
1 cup coconut
1 teaspoon powdered cloves ground
1/2 cup agave
pinch of salt
1 tablespoon apple vinegar
3 cups self raising flour
1 teaspoon baking powder
1 teaspoon bicarbonate
1 cup coconut milk
For the top [optional]: 8 apricots, sliced with skin on
Heat the oven to 180C.
In a saucepan mix the water, grated carrots, spices, dried apricots and the raisins. Bring the water to boil then reduce the heat and let it simmer for 8 – 10 minutes. Add the honey and salt and stir for about three minutes. Remove from heat and let the mixture cool completely.
In a large bowl sieve the flour and baking powder and bicarbonate. Stir and add the coconut and other dry ingredients. Add the coconut milk, non dairy yoghurt or water, cider vinegar to the raisin and carrot mixture. Stir well. Fold in the wet ingredients into the dry ingredients using a metal spoon. Do not over mix. Pour the cake batter in a greased bake tin of 23 cm and bake for half an hour until the cake is golden. Before I put it into the oven, I arranged some sliced apricots with peel on the top.
Glaze the surface with a teaspoon of warm agave by using a brush. Allow to cool before removing from the cake tin.