If you are looking for a soft, genuine, and easy-to-make dessert, the vegan carrot cake without eggs and milk is the perfect recipe for you!
The right choice for those who want a light dessert, easy to prepare, because in my version there will be very few ingredients and we will only need a mixer.
Moreover, this cake is 100% plant-based, suitable not only for those following a vegan diet but also for those with intolerances or those who simply want to reduce animal-origin ingredients in their diet. With a few steps and simple ingredients, easily found in your pantry, you can prepare a soft and moist vegan carrot cake, perfect for even the little ones!
Discover how to make this quick vegan recipe: I will guide you step by step to achieve a delicious and natural result.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Winter, Spring, All seasons
Ingredients for Vegan Carrot Cake Without Eggs and Milk
- 5.6 oz carrots (raw)
- 1.75 oz almond flour (or almonds to be ground into flour)
- 3.5 oz all-purpose flour
- 0.6 cup sugar (white or brown)
- 1/3 cup almond milk
- 1/4 cup water
- 1.75 oz vegetable oil
- 1 pinch salt
- 1/2 teaspoon cinnamon powder (or vanilla extract)
- 1 packet baking powder
- 3.5 oz dark chocolate chips (optional)
Tools for Vegan Carrot Cake Without Eggs and Milk
- 1 Bowl bowl
- 1 Mixer mixer
- 1 Bundt Cake Pan cake pan
Steps for Vegan Carrot Cake Without Eggs and Milk
We begin by washing and peeling the carrots. In the mixer, grind the almonds into flour (if you don’t have almond flour ready) and set aside. Cut the carrots into pieces and place them in the mixer with half of the vegetable oil to have a nice smooth consistency.
Add all the ingredients gradually, the sugar, milk, water, cinnamon, and vanilla, salt, and the rest of the oil, finally add the all-purpose flour and baking powder mixed together. Leave the chocolate chips aside. Let the mixer work well. Be sure to open the mixer occasionally and stir the mixture a bit to bring it back to the center.
Pour the mixture into your cake pan and now pour the chocolate chips, distributing them well.
Bake in a static oven at 350°F for about 40 minutes.
FAQ (Frequently Asked Questions)
What oil to use in the vegan carrot cake recipe without eggs and milk?
To replace butter, I recommend using a sunflower seed oil or corn oil with a delicate flavor, perfect for this light vegan carrot cake. If you prefer a richer taste, you can try coconut oil (preferably deodorized). Avoid oils with too intense a flavor, like extra virgin olive oil, which could overpower the sweet taste of the carrots.
Can I add nuts or almonds to the vegan carrot cake?
Absolutely yes! Chopped walnuts, almonds, or even hazelnuts make the vegan carrot cake even tastier and more nutritious. Add a handful of nuts to the batter or use them to decorate the surface before baking for a crunchy texture that pleasantly contrasts with the cake’s softness.
How can I decorate the vegan carrot cake?
You can melt dark chocolate in a bain-marie or in the microwave and pour it still hot over the cake to form a sweet crunchy coating. Alternatively, you can decorate with a white icing of powdered sugar or chocolate.
