I seem to have developed a little obsession with making banana bread over the past month! That and vegan baking of course.. maybe it’s all of this Great British Bake Off that I’ve been watching! This recipe fits into both of these categories and I know I probably say this every time, but I genuinely think that this may be one of the best cakes that I’ve made recently. It’s so sweet, moist and really warming from the spices. I feel like it’s the ideal dessert for this time of year! I’d actually kinda’ forgotten about just how much I love this time of year! Autumnal baking really is one of the best things and always leaves the house smelling so incredible! 

Traditionally, carrot cake frosting is usually a thick buttercream style mixture, which I’ve switched up for something slightly more light and fruity. It’s a super simple mixture consisting of vanilla coconut yoghurt, a little maple syrup and some freeze dried berry powder. It’s super creamy, yet quite light and refreshing and has a delicious fruity kick. The vibrant purple colour also looks really cheerful and pretty, so would be a lovely addition to a coffee morning or dinner party. 

Something else that I wanted to chat about in this post was my recent experimentation with plant based baking. Many baked goods do usually contain anima products such as butter, milk and eggs. Eggs would definitely be the ingredient that I’ve found most challenging to replace when it comes to baking, as they help to bind the other ingredients and create the right texture. There are now quite a few different egg replacement products on the market that you can use, but I haven’t actually tried any of these yet. I didn’t directly substitute anything for eggs directly in this recipe.. which ironically worked better than the majority of my other attempts!