Recovery Cake

A very personal blog about the Emotion of Baking starring two carrot cakes (one Vegan)


I used to wear a T shirt with a quote from French filmmaker Jean-Luc Godard:  Cinema, c’est L’emotion. I loved it, but (thankfully) I passed through the pretentious T shirt phase. In the next part of my life I began to actually work in the film industry. I loved that too. And it turned out to be true, that quote. Until, eventually, it overwhelmed me. I was drowning in the film industry, and I was drowning in all that emotion.

Now, as I enter a new phase, I am finally learning what was probably always true. Baking is Emotion. Not the melodrama and intrigue and girl-and-a-gun thrill of the film industry, but simpler emotion. Baking is honest and funny and intriguing. It’s emotional as hell, but a lot kinder

For me this is true in all kinds of ways. The emotion of my frame of mind when I am baking; the emotions brought out by certain ingredients; the way that emotions can take me to new ideas and developing something new.

I left the film industry drunk with emotion and drunk with wine. In the earliest days of recovering from both, my experience of being tea lady at AA meetings led me to a new discovery – baking is emotion! – and a new cake.

The first job (“service”) most people do in recovery is making tea at meetings. I took this role on as if I had just been made head of a film studio: it was everything to me and I handmade all of the cakes rather than buying biscuits at Asda. In a matter of weeks, the attendance at that meeting grew significantly. Everyone loved my cake and soon I had that precious and sought-after thing: an AA nickname. I was Cake Lady.

My most popular cake was Carrot. It started life as a wonderful recipe I’d clipped years before from Southern Living magazine. But as my Cake Lady confidence grew I stopped stressing about the cake and began to look around me, and soon I saw that there were people at the meeting who were not eating anything else during the day. They were seriously vitamin deficient and in need of something nourishing and substantial, plus maybe something that would make them smile. I started loading the cake up. I replaced white flour with spelt. Tripled the amount of fresh carrot. Added more spice. Spiked it with coconut milk. It was my Florence Nightingale moment and it was seriously floating my own needy boat. It was all about emotion: I was Cake Lady. I was making people happy and well. And I had invented Recovery Cake.

If I am honest, this period is what gave me the courage to start to do this for a living, and leave the film studios behind.

For the next emotional curve, fast-forward a couple of years. Recovery Cake (aka Spelt Carrot Cake) became my best-seller in a small but thriving wholesale business which I ran from my home kitchen. I did it like the true Alcoholic that I am: no sleep, not enough help, perfectionist, couldn’t see a damn thing for the trees. I won 2 gold stars in the Great Taste awards (up!) but it was unmanageable on my own and I panicked (down!). Drowning in emotion once again and tempted back for one last spin in the film industry, I sold the business and the commercial rights to the recipes to Lola’s Cupcakes. Someone else could make the cakes.

So I embarked on a period where I finally proved to myself that I am totally done with film as a career (turns out the only fun emotion to be had in film is being in the audience) and that my heart and soul is in baking.

Recovery Cake – Spelt Carrot Cake as it is now called – now belongs to a brand called ‘Lizzie D’s American Bakery’ run by Lola’s, and kudos to them that they won a Great Taste Award for it last year. My heart did a little secret dance of joy for the recovering alcoholic.

And I have landed from this period, fragile but saner, back in the land of real emotion with a stall on Berwick Street and no recipes I can call my own. Can you believe it? I need a carrot cake. Damn.

So here, with all my love and sanity, is Recovery Cake Mark 2.


Carrot Cake (Vegan): A light, citrussy and wholesome cake that works as a loaf or a bundt cake.

For Bundt Cake:                                                             

340 grams flour – plain white, wholemeal or spelt

2 ½ teaspoons bicarbonate of soda

½ tsp salt

2 ½ tsp cinnamon

1 ½ tsp ground ginger

4 Orgran “eggs” or the equivalent using any egg replacer (you can also just use 4 eggs if you are not making a vegan cake)

225 grams golden caster sugar

DSC_0089.jpg200 grams light brown sugar

210 ml sunflower oil

210 ml almond or coconut milk

340 grams grated carrot

125 grams dessicated coconut

150 grams walnut pieces

Grated zest of 2 lemons

1 tbsp soya or sunflower margarine plus an extra tbsp. of flour for greasing the tin

For Loaf Cake: 230g flour, 1 ½ tsp soda, ¼ tsp salt, 2 tsp cinnamon, 1 tsp ginger, 2 ½ egg replacer “eggs” (or 2 large eggs if not vegan), 150g caster sugar, 130g light brown sugar, 130ml sunflower oil, 130ml non-dairy milk, 220g carrot, 75g coconut, 100g walnuts, grated zest of 1 lemon.

Lemon glaze

Juice of 2 lemons and approx. 225 grams icing sugar, ½ for loaf cake.


Preheat oven to 180 degrees c or 160 c for fan-assisted. Grease the Bundt tin with sunflower or soya margarine, lightly flour, tap out any excess flour and pop in the fridge while you prepare the cake.

For the loaf, grease the tin with oil and line the bottom and sides with greaseproof paper or a ready-made loaf tin liner.

Prepare the egg replacer by following the instructions on the packet and allow for it to sit for a few minutes.

Combine the flour, soda, salt, cinnamon and ginger in a medium bowl and set aside. In a stand mixer bowl or a large bowl if you are not using a stand mixer, combine the egg replacer, sugars, oil and milk and mix well. Gradually add the dry ingredient mixture until you have a smooth batter. Fold in the grated carrot, walnuts, zest and coconut, ensuring that it is thoroughly blended.

Pour the thick, chunky batter in the tin and bake for 50-60 minutes, check it at the 50 minute point. It is done when a toothpick comes out clean. Make sure you check well into the cake. This is dense and may appear done on the outside whilst still being a little raw at the centre.

Allow to cool. For the Bundt, reverse the tin on the rack after it has been out of the oven for about 10 minutes and allow to cool for 20 minutes or so upside down before removing the tin.  Prepare the glaze (fresh lemon juice and icing sugar) to your desired thickness and pour over the cooled cake.


Copyright 2016 Elizabeth Draper  All rights reserved

Author: ElizabethD

Former Film Distributor, now devoted to baking inspired by my childhood in Alabama. Especially interested in new and delicious twists on "Free from" including vegan and gluten-free. My dedicated gluten-free kitchen supplies to quality shops.

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