I was in the mood for banana bread yesterday but found myself completely out of ripe bananas so I decided to improvise my old recipe and use up what I did have. For some reason I have a few kilos of green granny smith apples and lots of carrots in my kitchen this week so that is where I decided to draw some inspiration from.
With it now being November, I thought what better way to pair apples and carrots than with some festive spices. Welcome, Nutmeg and cinnamon.
This loaf cake is moist, slightly crumbly (the good kind!) and just like any perfect loaf should be, not too sweet.
You can dress this cake up by topping it with loads of whipped coconut cream or buttercream and adding a few decorative pieces like nuts and fruit. But, if you prefer the simple things in life, simply slice it up and blob a generous helping of your favourite vegan butter or spread on top.
This cake takes approximately 40 minutes to cook in a gas oven at 170 degrees. My oven is an older oven and so I make sure to use an oven thermometer that sits on the shelf next to the cake. This was I can check every so often to make sure the temp is not fluctuating. if you’re new to baking, or have experienced a few baking disasters I would encourage you to invest in a thermometer so you can be sure your temperature is right.
I set my timer for 35 mins at this time, I lightly press the centre of the cake with my finger. The cake should ‘bounce back’ (not wobble) slightly that’s how you know it is ready. Once the cake is cooked, I like to turn the heat off and have leave the oven door ajar for 10 minutes to allow the cake to gradually cool down instead of removing it straight from the oven.
If after 40 minutes your cake is still wobbly you may need to cook it for slightly longer. This is ok but if you’re cake is turning very brown on top or there are cracks, it’s a sign that the oven is too hot. Turn the oven down slightly and extend your cooking time – Please note i’m adding these tips not because i’m not confident in my instructions but to empower those who are new to baking or have had issues in the past.
The recipe yields enough for 1 standard loaf tin.
If you make this recipe, I would love your feedback, Feel free to drop a comment below or comment on my social media channels Or you can even tag me in your creations #theplantritionist I would love to see what you’re all getting up to in your kitchens, so stay in touch
Talitha
x
Preheat oven to 170 degrees C and line a loaf tin with baking paper.
In a small bowl, mix the flaxseed meal with 6 tablespoons of water and set aside for 5 minutes. Meanwhile add all remaining cake ingredients into a large mixing bowl and stir to combine.
Mix through the flaxseed paste and stir until evenly mixed.
Pour the cake batter into the lined loaf tin and place in the oven to cook for approximately 40 minutes.
Serve with vegan butter or to add a special decorative flair, ice with vanilla buttercream or whipped coconut cream, adding a few extra slices of green apple and crushed walnuts for decoration.
Ingredients
Directions
Preheat oven to 170 degrees C and line a loaf tin with baking paper.
In a small bowl, mix the flaxseed meal with 6 tablespoons of water and set aside for 5 minutes. Meanwhile add all remaining cake ingredients into a large mixing bowl and stir to combine.
Mix through the flaxseed paste and stir until evenly mixed.
Pour the cake batter into the lined loaf tin and place in the oven to cook for approximately 40 minutes.
Serve with vegan butter or to add a special decorative flair, ice with vanilla buttercream or whipped coconut cream, adding a few extra slices of green apple and crushed walnuts for decoration.
