Vegan Carrot Cake
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Recipe Card
ingredients
- 2 cups buckwheat flour Flour
- 1 cup Almond Meal
- 1 tsp Baking Soda
- 1 1/2 tsp Baking Powder
- 2 tsp Ground Cinnamon
- 1 tsp Ground Ginger
- 1 tsp Ground Nutmeg
- 1/4 tsp Salt
- 1 1/2 cup Plant Milk
- 1 tsp Apple Cider Vinegar
- 3 Flax Eggs
- 1/2 cup Apple Sauce
- 1/2 cup Coconut Sugar
- 2 tsp Vanilla Essence
- 1 1/2 cup grated Carrot
- 1/4 cup melted Coconut oil
- 1/2 chopped Walnuts
- 2 cans Full Fat Coconut Cream
- 2 tbsp Maple Syrup
Method
Step 1
Pre heat the oven to 180 degrees and line two cake tins with coconut oil.
Step 2
Make your flax egg by mixing the flax meal with water.
Step 3
If you’re making you apple sauce cook the apples with a bit of water until soft then blend and place to the side.
Step 4
In a large bowl place the buckwheat flour, almond meal, baking powder, baking soda, cinnamon, ground ginger, salt and nutmeg, and mix together.
Step 5
In a seperate bowl add the milk and apple cider vinegar and let it sit for 1 minute until it turns into a buttermilk consistency. Add the apple sauce, flax egg, coconut sugar, vanilla, carrot, walnuts and melted coconut oil and mix through.
Step 6
Add the wet mixture to the dry and fold through.
Step 7
Pour your batter equally into the two cake tins and cook for 20 minutes.
Step 8
To make the icing remove your coconut cream from the fridge (be sure not to shake it) open and scoop the thick layer at the top. Avoid using the watery stuff at the bottom.
Step 9
Using an electric hand mixer beat the coconut cream until light and fluffy (this should take 3-5 minutes) then add the maple syrup and mix through.
Step 10
Top both layers of the cake with this icing as well as any dried fruit and decorations you like.