Carrot Vegan Cake

by Editorial Staff

Sometimes restrictions can bring something new. This rule works well in cooking. If you remove something from the composition, then you need to find a replacement for this, which means – to get a different taste, as it happened here.

Cook: 50 mins

Servings: 8-10

Ingredients

  • Oat flour – 260 grams
  • Applesauce – 130 Grams
  • Almonds – 90 Grams
  • Dried apricots – 100 Grams
  • Cashew – 140 Gram
  • Apple or Maple Syrup – 240 Milliliters (70 ml in topping, 170 ml in dough)
  • Coconut Milk – 50 Milliliters
  • Coconut Oil – 40 Milliliters
  • Carrots – 4 Pieces (2 pieces per dough, 1 piece for decoration)
  • Soda – 1 Teaspoon
  • Baking powder – 1 teaspoon
  • Salt – 0.25 Teaspoons
  • Ground nutmeg – 0.25 Teaspoons
  • Ground cinnamon – 1 teaspoon
  • Lemon juice – 3 Tbsp. spoons (1 tablespoon in the dough, 2 tablespoons in the topping)
  • Vanilla extract – 2 Teaspoons
  • Beets – 1 Piece

Directions

  1. First, make a dough. Grate carrots and beets on a coarse grater. Ideal if it is yellow.
  2. At the same time, pour warm water over cashews for 30 minutes. You will need the nuts later for topping.
  3. Grind the almonds into crumbs in a blender for 1 minute. Then add dried apricots and turn on the blender for another 1 minute.
  4. Then combine the flour with the almonds, baking soda, baking powder, salt, cinnamon and nutmeg.
  5. Next, add lemon juice, syrup, puree, carrots and beets. Knead the dough. Place it in a rectangular baking dish. Bake the dough for 20 minutes at 175 degrees in the oven.
  6. At this time, do the topping. Transfer the cashews to a blender, draining the water. Add coconut oil and milk, lemon juice, syrup, and vanilla extract. Beat the mixture for 4 minutes.
  7. Decorate the biscuit with topping and carrots.

Bon appetit!

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