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Vegan Cardamom Carrot Cake

Course Dessert
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 12 servings
Author Melissa

Ingredients

Bundt cake:

  • 3 cup white whole wheat flour, sifted
  • 3 teaspoon baking powder
  • 1 tsp baking soda
  • 1 teaspoon salt
  • 2 ½ teaspoon ground cardamom
  • 1 teaspoon cinnamon
  • 2 cup non dairy milk
  • 2 tbsp apple cider vinegar
  • 1 ¼ cup coconut sugar
  • ½ cup applesauce
  • ⅔ cup oil such as coconut, avocado, grape seed, etc.
  • 1 teaspoon vanilla
  • 2 ½ cup shredded carrots
  • 1 cup chopped walnuts or pecans optional

Yogurt glaze:

  • 1 cup non dairy yogurt, plain and unsweetened I use Kite Hill almond milk yogurt.
  • 3-4 tbsp maple syrup
  • 1 teaspoon vanilla
  • ¼ - ½ teaspoon ground cardamom optional

Instructions

Bundt cake:

  • Preheat oven to 350 degrees and grease a 12 cup bundt cake very well. Dust with a light coating of flour as well to prevent sticking. Set aside. 
  • Combine non dairy milk and apple cider vinegar. Set aside for a few minutes to curdle. 
  • In a large bowl, whisk together sifted flour, baking powder, baking soda, salt, cardamom and cinnamon. Set aside. 
  • After milk has curdled, add the sugar, applesauce, oil and vanilla. Whisk to combine well.
  • Create a well in the middle of the dry ingredients. Pour in the wet ingredients and stir just to combine. 
  • Add carrots and nuts, if using, and fold into the batter. 
  • Transfer batter to prepared bundt pan.
  • Bake for 50 - 60 minutes, checking at 50 minutes and then every 5 minutes for doneness. The cake should spring to the touch and a skewer inserted should come out clean. My cake was ready at 55 minutes. 
  • Allow to cool for about 10 minutes before removing from pan to cool completely on a wire rack. 

Yogurt glaze:

  • While cake is baking, prepare glaze by whisking all ingredients together in a small bowl. Cover and refrigerate until needed. 
  • After cake has cooled completely, drizzle desired amount of yogurt over the top of cake and sprinkle with more chopped nuts, if desired. I use half of the glaze on the cake and then serve each slice with an additional drizzle. 

Notes

  • You can use a 9 x 13 or 2- 9 inch round cake pans instead of bundt pan. Adjust baking times accordingly. 
  • For a bit more sweetness, make a powder sugar glaze by combing 1 ½ cups powdered sugar and 1-2 tablespoon non dairy milk until thin enough to drizzle. Use this in place of the yogurt glaze.