Hey, you’ll I’m back from Monaco and flew right into the crispy cold and snowy Estonia. It’s freezing outside but so cozy inside. A perfect time to bake this wonderfully easy vegan carrot cake. I’ve discovered a couple of nuances to make this cake really perfect
Vegan carrot cake
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Vegan Carrot Cake
Hey, you'll I'm back from Monaco and flew right into the crispy cold and snowy Estonia. It's freezing outside but so cozy inside. A perfect time to bake this wonderfully easy vegan carrot cake. I've discovered a couple of nuances to make this cake really perfect
Prep Time
20minutes
Cook Time
40minutes
Servings
loaves
Ingredients
150goat flour
150gwhole-wheat flour
2tblsbaking powder
Pinch of salt
150gunrefined sugar
100mloilolive, canola or sunflower
300mlorange juice
1tblsvinegarwhite
300gcarrotscoarsely
420gcoconut milkkeep them in the fridge for a few hours
some sugar for sprinkling on the top
Prep Time
20minutes
Cook Time
40minutes
Servings
loaves
Ingredients
150goat flour
150gwhole-wheat flour
2tblsbaking powder
Pinch of salt
150gunrefined sugar
100mloilolive, canola or sunflower
300mlorange juice
1tblsvinegarwhite
300gcarrotscoarsely
420gcoconut milkkeep them in the fridge for a few hours
some sugar for sprinkling on the top
Instructions
Preheat the oven to 350 F / 180 C. Whisk oat flour with whole-wheat flour, baking powder, and salt
In another bowl, whisk sugar with oil, add orange juice and vinegar and whisk more.
When the oven is hot, grease a round cake pan.
Mix dry ingredients with wet ones and lightly mix in the grated carrots
Pour the batter into the cake pan and sprinkle a few tablespoons of sugar on top.
Bake for at least 45 minutes (a bit more, if you have a smaller cake pan).
When the toothpick comes out clean, the cake is ready.
Recipe Notes
Remove the cake from the pan and let it cool down.
Take the condensed coconut milk out of the fridge, flip the cans upside down, pour away the extra liquid and whip the cream with a hand mixer for a couple of minutes.
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