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
- First, make a dough. Grate carrots and beets on a coarse grater. Ideal if it is yellow.
- At the same time, pour warm water over cashews for 30 minutes. You will need the nuts later for topping.
- Grind the almonds into crumbs in a blender for 1 minute. Then add dried apricots and turn on the blender for another 1 minute.
- Then combine the flour with the almonds, baking soda, baking powder, salt, cinnamon and nutmeg.
- 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.
- 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.
- Decorate the biscuit with topping and carrots.
Bon appetit!
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