Carrot cake - vegan, glutenfree, oilfree |
Author: Annelina Waller
Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
- Dry ingredients:
- 200 rolled oats
- 80 g walnuts
- 100 g coconut sugar
- 30 g flaxseed flour (flaxseed meal also works, opt. germinated)
- 2 tsp cinnamon
- 1 tsp baking powder
- 1 pinch of salt
- Moist ingredients:
- 200 g apple sauce
- 180 g carrot
- 120 g buttermilk (120 g soy milk or pea milk, 3 tsp apple vinegar)
- Frosting:
- 80 g Cashews, soaked
- 100 g vegetable quark (yoghurt is also possible)
- 2 tsp lemon
- 2 tsp xylitol
- Preheat the oven to 180 degrees
- For the buttermilk:
- Mix milk with apple vinegar and set apart for 10 minutes.
- In the meantime, grind the oats to flour in a mixer and put them in a bowl.
- Pulse walnuts 1 time briefly in your blender to get small pieces and add them to your oat flour. Combine with remaining dry ingredients.
- Wash carrot, cut it into coarse pieces and also pulse 1 time in your blender into small pieces.
- Mix the carrots with liquid ingredients, add the dry ingredients and mix to a dough.
- Grease a baking tin or line it with baking paper, fill in the dough and bake for 30 minutes until golden brown. I use a square* (20 cm on 20) form, round works too.
- Let it cool down and take it out of the form.
- Blend all ingredients for the Frosting in a blender until creamy.
- Spread on the cooled down cake and ideally store in fridge until the Frosting becomes firm (approx. 2 hours). Or cut it into 16 pieces and enjoy immediately even if the Frosting is still soft. Keep the leftovers in the fridge.
Calories: 154,6 Fat: 7,1 Sugar: 8,5 Fiber: 2,8 Protein: 4,4
Recipe by Annelina Waller at https://annelinawaller.com/easter-carrot-cake/
3.5.3251