Vegan apple carrot cake with walnuts & raisins

Jul 3rd, 2017

Vegan baking recipes substitute eggs and butter with other ingredients that are usually very nutritious and tasty. Finding the right substitutes for great results is a challenge. Eggs and jumping castle butter are very important in conventional baking as they add moist, texture and flavor.

In this recipe, I tried to replace eggs with beaten tofu and butter with applesauce. The result is fantastic, nutritious, tasty and moist. The vegan cake can stay fresh up to 3 days in the refrigerator.


180g-gluten free flour (or regular all purpose flour), 40g-coconut sugar, 150g-applesauce, 200g-grated apples and carrots, 60g-walnuts, ¾ cup beaten tofu (for 3 eggs replacement), 6g-baking powder, and 2 tbsp soaked raisins, pinch of baking soda…(more)


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Mouna is a 200-hours Yoga Alliance registered teacher who also completed 200-hours Advanced Hatha Yoga Teacher Training with Master Yogananth. Mouna is an active member of Andiappan Yoga Community, teaching yoga to domestic helpers. Native of Morocco, Mouna has been immerged from a very young age in her rich traditional cuisine influenced by Berber, Moorish and Arab neighbors. Her mother, a fine cook continues the family traditions of distilling orange blossom, making olive oil, and preserved lemons. Mouna is passionate about simple, healthy and fusion homemade food recipes.

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