Moist Dairy-Free Carrot & Zucchini Cake
Indulge in this delightful Dairy-Free Carrot & Zucchini Cake that is not only delicious but also completely free from eggs and nuts. This unique recipe combines the natural sweetness of grated carrots with the freshness of zucchini, offering a moist and flavorful cake that everyone will love. Whether you're baking for a special occasion or just want a treat for yourself, this cake makes for an excellent dessert option. Top it with a glossy apricot jam glaze for a lovely finish, or for a richer option, feel free to pile on some cream cheese icing. It's versatile enough to accommodate different dietary needs, making it fantastic for potlucks or gatherings. With substitutions for dried fruits, you can create your own variations each time you bake it!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
all-purpose flour
1 1/2 cups (sifted)
caster sugar
1 cup (none)
bicarbonate of soda
1 teaspoon (none)
salt
1/2 teaspoon (none)
ground cinnamon
1 teaspoon (none)
ground nutmeg
1/2 teaspoon (none)
grated carrot
3/4 cup (freshly grated)
zucchini
Optional, 3/4 cup (freshly grated, if substituting)
sultanas
1/2 cup (or diced dried apricots)
vegetable oil
1/4 cup (none)
white vinegar
1 teaspoon (none)
water
1 cup (none)
Instructions
1
Preheat your oven to 180 degrees C (350 degrees F).
2
In a large mixing bowl, combine the all-purpose flour, caster sugar, bicarbonate of soda, salt, ground cinnamon, and ground nutmeg; stir well to combine.
3
Add the grated carrot, zucchini (if using), sultanas (or dried apricots), vegetable oil, white vinegar, and water to the dry ingredients.
4
Using a wooden spoon, mix the ingredients until just combined, being careful not to overmix—about 1 to 2 minutes until the batter is smooth.
5
Grease a small round or loaf tin with non-stick cooking spray and pour the batter into the prepared tin, smoothing the top with a spatula.
6
Bake in the preheated oven for approximately 40 minutes, or until a skewer inserted into the center comes out clean.
7
For mini cupcakes, pour into cupcake liners and reduce the baking time to 15-20 minutes, checking periodically for doneness.
8
Once baked, allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely. If desired, finish by spreading apricot jam on top for a shiny glaze.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
Is this carrot and zucchini cake dairy-free?
Yes, this recipe is completely dairy-free and contains no milk or butter products.
Can I bake this cake if I have an egg allergy?
Absolutely, this recipe is egg-free and uses vinegar and bicarbonate of soda for leavening.
Is this recipe safe for someone with a nut allergy?
Yes, this cake is naturally nut-free, making it a safe choice for nut-free environments.
What oven temperature is required for this recipe?
You should preheat your oven to 180 degrees C or 350 degrees F.
How long does the whole cake take to bake?
The cake should bake for approximately 40 minutes or until a skewer comes out clean.
Can I make mini cupcakes with this batter?
Yes, you can use cupcake liners and reduce the baking time to 15-20 minutes.
What type of flour is best for this cake?
The recipe calls for 1 1/2 cups of sifted all-purpose flour.
What kind of sugar should I use?
Caster sugar is specified for this recipe to ensure a smooth texture.
What leavening agent is used in this egg-free cake?
One teaspoon of bicarbonate of soda is used as the leavening agent.
Which spices are included in the batter?
The recipe uses ground cinnamon and ground nutmeg for a classic spiced flavor.
How much grated carrot do I need?
You will need 3/4 cup of freshly grated carrots.
Is the zucchini mandatory for this recipe?
No, zucchini is listed as an optional ingredient and can be used as a 3/4 cup substitution.
Can I substitute the sultanas for something else?
Yes, you can use diced dried apricots instead of sultanas if you prefer.
What type of oil is recommended?
The recipe calls for 1/4 cup of vegetable oil.
What is the purpose of adding white vinegar?
White vinegar reacts with the bicarbonate of soda to help the cake rise without the use of eggs.
How do I test if the cake is fully cooked?
Insert a skewer into the center of the cake; it should come out clean when the cake is done.
How long should the cake cool in the tin?
The cake should cool in the tin for 10 minutes before you transfer it.
What is the recommended glaze for this cake?
You can spread apricot jam on top of the cake for a glossy, shiny finish.
Is there a more decadent topping option?
Yes, you can top the cake with cream cheese icing for a richer dessert experience.
What tool is best for mixing the cake batter?
A wooden spoon is recommended for mixing the ingredients until smooth.
How long should I stir the batter?
Mix for about 1 to 2 minutes until the batter is smooth and just combined.
Should I be worried about overmixing?
Yes, you should be careful not to overmix the batter to maintain the best texture.
What size or shape of tin is recommended?
You can use a small round tin or a loaf tin for this recipe.
How do I prepare the baking tin?
Grease the tin with non-stick cooking spray before pouring in the batter.
Is this cake suitable for vegans?
Yes, because it contains no eggs or dairy, it is a vegan-friendly dessert.
Can I make a gluten-free version?
While the recipe uses all-purpose flour, a gluten-free option is possible with appropriate substitutions.
How much water is added to the recipe?
The recipe requires 1 cup of water to be mixed with the wet ingredients.
Where should the cake finish cooling?
After the initial 10 minutes in the tin, move the cake to a wire rack to cool completely.
What makes this cake moist?
The combination of grated carrots, zucchini, and vegetable oil ensures a very moist cake.
Can I use fresh zucchini if I substitute the carrot?
Yes, the recipe allows for using freshly grated zucchini as a primary ingredient or substitution.