More Key Details 

This cake is a fantastic introduction to vegan baking, offering deep, familiar flavors without compromise. The use of coconut oil and apple cider vinegar helps create a wonderfully tender crumb, while the orange zest and rum (optional) add a sophisticated aroma.

It’s a highly satisfying treat, providing fiber from the carrots, whole wheat flour, and nuts, along with healthier fats from coconut. The frosting, thickened with cornstarch, is a clever and delightful alternative to cream cheese frosting.

This cake is incredibly versatile—enjoy it as a simple snack cake, dress it up for a celebration, or even bake it as muffins. It’s a wholesome homemade alternative to coffee shop cake, allowing you to control the quality of ingredients.

Preparing this cake is a straightforward process of mixing and baking, making it perfect for a relaxing baking experience. The flavors develop beautifully, making it an excellent make-ahead dessert.

 4. Bake the Cake

• Spoon the batter into your prepared cake pan and spread it level with a spatula.

• Bake in the preheated oven for 30 minutes, or until a skewer inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.

5. Prepare the Frosting

• Place all frosting ingredients (oat milk, oat cream, maple syrup, cornflour/cornstarch, vanilla powder, and orange extract or zest) into a small saucepan. Whisk well to dissolve the cornstarch.

• Set over medium heat and cook, add vegan butter whisking vigorously, for 2-4 minutes until the mixture thickens to a spreadable, pudding-like consistency. Immediately remove from heat.

5. Frost & Decorate

• Remove the completely cooled cake from the pan. Spread the warm frosting evenly over the top with a spatula—it will set as it cools.

• For a final touch, prepare the caramelized walnuts. In a small skillet, add the sugar and heat it over low heat. Add the walnuts and stir until they are fully coated and caramelized.

• Decorate the cake with extra orange zest and the caramelized walnuts.

Ingredients

For the Cake

• • 200 g (1½ cups) unbleached all-purpose flour*

  • 65 g (½ cup) plain wholemeal (whole-wheat) flour*

  • 1 tsp baking powder

  • 1 tsp bicarbonate of (baking) soda

  • ¼ tsp salt

  • 1 tsp ground cinnamon

  • 40 g (½ cup) desiccated coconut

  • ½ tsp bourbon vanilla powder

  • 100 g (½ cup) coconut oil, softened

  • 120 g (½ cup) raw cane sugar

  • freshly squeezed juice and finely grated zest of 1 large orange

  • 1 tsp apple cider vinegar

  • 1 tsp rum (optional, can omit)

  • 330 g (3 cups) finely grated carrots

  • 60 g (½ cup) raisins

  • 80 g (¾ cup) chopped walnuts

 For the Frosting  & Decoration

• • 220 ml (scant 1 cup) oat milk

  • 1 tbsp vegan butter or margarine

  • 3 tbsp pure maple syrup

  • 3 scant tbsp cornflour (cornstarch)

  • ½ tsp bourbon vanilla powder

  • 1 tbsp finely grated orange zest         

  • 2 tbsp raw cane sugar

  • 1/2 cup walnuts                                           

More Key Details 

The Science of Saffron & Kneading

• The “Windowpane Test” for Perfect Gluten: To know if you’ve kneaded the dough enough, perform the “windowpane test.” Take a small piece of dough and gently stretch it between your fingers. If it can form a thin, translucent membrane without tearing, the gluten is perfectly developed. This elastic network is essential for trapping gas from the yeast, leading to a light and airy loaf.

• Purpose of the Intermittent Kneading: The unique step of briefly kneading the dough every 20 minutes during the first rise is a technique to gently strengthen the gluten network as it expands. This creates a tighter crumb structure and gives the bread the strength needed to hold its braided shape without collapsing.

• The Role of Olive Oil: In this vegan recipe, olive oil is a multi-functional powerhouse. It replaces the fat and moisture traditionally provided by eggs and butter, tenderizes the crumb by coating the flour proteins, and contributes to a beautifully soft texture that lasts for days

5. Shape the Loaf

• After the rise, turn the dough out onto a lightly floured surface. Divide it into 3 or 4 equal pieces. Roll each piece with your palms into a long rope, about 40 cm (16 inches) long. Press the top ends of the ropes together and braid them into a plait. Tuck the ends under neatly.

6. Second Rise

• Transfer the braided loaf to a baking sheet lined with parchment paper. Cover again with the kitchen cloth and let it rise in a warm place for 30 minutes. Towards the end of the rising time, preheat your oven to 175°C (350°F).

8. Bake

• Just before baking, gently brush the entire surface of the loaf with the 2 tablespoons of warm soy drink and sprinkle with sesame seeds.
• Bake for 25 minutes, or until golden brown. Then, turn the oven off and leave the bread inside with the door closed for an additional 10 minutes to set the crust.

9. Cool and Serve

• Remove the bread from the oven and transfer it to a wire rack to cool completely before slicing.

Ingredients

For the Dough:

• 1/4 tsp turmeric for color
• 450g (about 3 ¼ cups) all-purpose flour, plus more for dusting
• 10 g (1 packet) active dry yeast
• 35g (3 tablespoons)  cane sugar
• 1 tsp salt
• 250 ml (¾ cup + 1 tbsp) warm soy drink (or other plant-based milk)
• 70 ml (⅓ cup) olive oil

 For the Toppings:

• 2 tablespoons warm soy drink, for brushing
• 2 tablespoons sesame seeds, for sprinkling

   

More Key Details 

The secret to the incredibly “meaty” tofu texture is crumbling it by hand and pan-frying it until crispy. Don’t skip the lime wedge at the end—the fresh acidity is crucial for cutting through the richness and balancing the entire dish.

This recipe builds layers of smoke and heat. The smoked paprika is a warm, aromatic base note that infuses both the waffle batter and the tofu. The liquid smoke, while potent, provides that deep, campfire-like smokiness that makes the tofu so compelling. The spicy maple syrup is the finishing masterstroke, tying the sweet, the spicy, and the smoky together in one glossy glaze.

This cannot be overstated: do not skip the lime wedge. The rich, smoky, and sweet elements of the dish are wonderfully balanced by a sharp hit of fresh acidity. Squeezing that lime wedge over everything just before eating brightens all the flavors, cuts through the richness, and elevates the entire experience from a simple meal to a restaurant-quality dish. The fresh cilantro adds a final, fragrant layer that complements the lime perfectly.

4. Cook the Waffles

• Lightly grease your preheated waffle iron if needed. Pour enough batter to cover the center of the iron (about ½ to ⅔ cup, depending on size). Close the lid and cook according to manufacturer’s instructions until the waffles are golden brown and crisp.
• Transfer cooked waffles to a wire rack (not a plate) to prevent them from getting soggy while you cook the rest.

5. Assemble and Serve

• Place one warm cornbread waffle on each plate. Top generously with the smoky crumbled tofu.
• Drizzle everything with the spicy maple syrup. Garnish with fresh cilantro leaves and serve immediately with a lime wedge on the side for squeezing over the top.

Ingredients

For the Spicy Maple Syrup:

• ½ cup pure maple syrup

• 1-2 tsp sriracha (adjust to your heat preference)

 For the Smoky Tofu:

• 1 (14-16 oz) block firm or extra-firm tofu, pressed and crumbled

• 1 tbsp olive oil

• 2 tbsp tamari or soy sauce (use coconut aminos for soy-free)

• 1 tbsp maple syrup

• 1 tsp liquid smoke

• 1 tsp smoked paprika

 For the Cornbread Waffles:

• 1 cup all-purpose flour

• 1 cup fine or medium-grind cornmeal

• 1 tbsp baking powder

• 1 tsp smoked paprika

• ½ tsp salt

• ¼ tsp black pepper

• 1 ¼ cups unsweetened plant-based milk (soy or oat work well)

• ⅓ cup vegan butter or neutral oil, melted

• 1 tbsp apple cider vinegar

For Garnish:

• ¼ cup fresh cilantro leaves

• 1 lime, cut into 4 wedges