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Vegan Carrot and Date Cake

Vegan baking is fun! Our carrot cake uses margarine and soya milk instead of dairy, and it's just as good. With carrots for moisture and dates for sweetness, this spiced cake is sure to be a hit with everyone. 

If you're interested in vegan baking, make sure to check out Rachel's tips and other vegan bakes. Sign up for a vegan class or, if you get really into it, a diploma course

Vegan Carrot and Date Cake

Dietary: Vegan


  • 150g margarine 
  • 150g brown sugar 
  • 250g grated carrots 
  • 40g desiccated coconut 
  • 200g dates 
  • 350ml soya milk 
  • 2 tsp bicarbonate of soda     
  • 1 lemon zest and juice 
  • 350g self raising flour 
  • 1 ½ tsp ground ginger 
  • 1 1/2 tsp cinnamon 
  • 1/2 tsp allspice 
  • 1/4 tsp nutmeg 
  • pinch of salt     


  1. Simmer the dates in the soya milk until soft, then puree. Stir in the bicarbonate of soda. 
  2. Cream the margarine and sugar together until pale and fluffy. 
  3. Stir in the dates, grated carrots, coconut, lemon zest and spices. 
  4. Finally fold in the flour and lemon juice. 
  5. Pour into a lined brownie tin and bake for 40 minutes at 175C until firm to the touch.  


Justine on 13th Jan 2016 said:

Hello, could I use almond milk instead of soya milk?

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Monica at Demuths on 18th Jan 2016 said:

Yes, Justine, that will work just fine!

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