Vegan Carrot Cake
Ingredients
- 3 batches flax egg (3 tbsp flaxseed meal + 7 1/2 tbsp water)
- 1/3 cup melted coconut oil
- 1/4 cup maple syrup
- 1 almost full cup unsweetened applesauce
- 1/2 cup light brown sugar
- 1/4 cup coconut sugar
- 1 1/2 tsp baking soda
- big pinch of salt
- 1 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 cup soya milk
- 2 carrots, grated
- 1 1/2 cups almond flour
- 1 1/2 cups plain flour
- 1/2 cup walnut to decorate
- frosting:
- 1/2 cup coconut cream
- 4 lemons, zested & juiced
- 1 1/2 cups cashews (soaked for 1 hour in hot water)
- 1/4 cup melted coconut oil
- 3 tbsp maple syrup
Preparation
Preheat oven to 176 c
Grease 2, 8” cake tin with coconut oil
Prepare flax eggs in a large mixing bowl
To flax eggs, add oil and maple syrup and whisk to combine
Then add applesauce, sugars, salt, baking soda, baking powder, and cinnamon and stir
Stir in the soya milk & then the grated carrot
Next add in the almond flour and flour and stir
The batter should be thick but pourable
Divide evenly among cake pan(s)
Bake for 50-60 minutes or until deep golden brown and a toothpick inserted into the center comes out clean
For the frosting, put all ingredients in a blender & blitz until really smooth & creamy
Put in the freezer for 30 mins & then take out & whisk for 1 min
Place back in the fridge for a further 30 mins & then whisk again & use!! wait until cake is totally cool to frost !
