This week I got a taste for a carrot cake. This time the vegan variant won – gluten-free, milk-free and egg-free. I wanted to compare to see if vegan version of this favorite dessert would be supple for a longer time, as it is with eggs. I personally prefer the egg version, but if for some reason you can’t or don’t want to eat eggs, be sure to try this cake.
Recipe is for cake a form with a diameter of 18 cm
- 100g almond flour
- 50g buckwheat flour
- flour Schaer Mix B
- spoon of gingerbread spice Kotani
- teaspoon ground cinnamon
- handful of chopped walnuts
- 1 gluten-free baking powder
- spoon of baking soda
- 125 ml coconut yogurt
- 125 ml water
- 100ml of oil
- 125 g apple banana puree
- 200g ground coconut sugar
- 150g finely grated carrots
Preheat the oven to 180 degrees
Mix all the dry ingredients in a deeper bowl, add the liquid and mix into a smooth dough, which is poured into the oil-greased and flour-free floured cake forms.
Bake for about 45 minutes or until a toothpick comes out clean.
Allow the cake to cool completely on the grid and cut with a long, sharp knife.
- 100g cashew nuts
- 150g coconut or almond yogurt
- Maple syrup
- 50ml water
- 5 tablespoons of coconut oil
- 500g vegetable butter
- teaspoon ground vanilla
- rum aroma
Mix the cashews in a food processor with coconut yogurt, water, oil, and maple syrup into a smooth cream.
Whisk the resulting cream into vegetable butter and sweeten as needed. If you want, you can eventually whisk in the rum aroma.
Make sure the cake is completely cooled (really completely cold, or you will melt the cream), cut through, Put the ½ half of cream on the bottom layer of the cake and cover the cream with second layer of cake. Spread the remaining cream over the cake and decorate with nuts.