Eggless Cakes

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Eggless Cakes

Vegan Cakes

Carrot, Raisin and Walnut Loaf (vegan)

Preheat the oven to 180C/350F/gas mark 4

Use a 1.4kg/3 lb loaf tin.

Grease and line the loaf tin. Cream the margarine, essence and sugar in small bowl until light and fluffy. Beat in the golden syrup, then the soya milk. Beat until combined. Transfer the mixture to large bowl. Stir in the carrot, raisins and walnuts. Stir in the sifted dry ingredients. Stir until combined. Pour the mixture into the prepared tin. Bake for about 1 1/4 hours. Stand for five minutes before turning on to wire rack to cool.