food
Vegan Carrot Cake
Do vegetables still count as veggies when they're in a cake?
food
Vegan Carrot Cake
Do vegetables still count as veggies when they're in a cake?
Supplies
- 120 grams buckwheat flour
- 100 grams almond flour
- 1 teaspoon bicarb soda
- 1 teaspoon baking powder
- Salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 100 grams apple sauce
- 200 milliliters non dairy milk
- 1 teaspoon vanilla extract
- 90 milliliters melted coconut oil (and extra for greasing)
- 120 milliliters maple syrup
- 1 tablespoon orange zest (and some extra for topping)
- 1 teaspoon vanilla extract
- 2 small peeled grated carrots
- 50 grams raisins
- 100 grams chopped walnuts (and some extra for topping)
- Icing ingredients:
- 70 grams raw cashew nuts, soaked overnight
- 1 tablespoon maple syrup
- Juice of 1 small lemon
- 1 teaspoon vanilla essence
- 4 tablespoons non-dairy milk
- Pinch of cinnamon
Steps
- Mix the dry ingredients in a bowl. Mix the wet ingredients in another bowl. Add the dry to the wet ingredients and mix well.
- Pour batter into a lined baking tray loaf tin and place in a pre-heated 180C oven and bake for 30-40 minutes.
- In a blender, mix all the icing ingredients together until they are smooth and silky. Place in the fridge while the cake cooks to thicken up.
- Once the cake is cool, smooth over the icing and add scatter over more chopped walnuts and orange zest.