Carrot cake is an all time classic and this vegan, gluten-free twist has everything that a good carrot cake should have without any nasties. A perfect balance of sweetness and spice all in a fluffy cake coated with creamy cashew frosting. The best part is that it’s loaded with carrot, which is a vegetable, and that pretty much means you can eat cake for breakfast, lunch, dinner and dessert. Not only is this cake irresistibly delicious and packed with wholesome ingredients but it is also super easy to make. It’s as simple as mixing the wet and dry, combining the two and pouring into a cake tin to bake in the oven. While it’s undergoing the magical transformation from batter to cake you can whip up your cashew frosting. This cake is perfect for birthdays and will have any health food skeptic won over, so get out those carrots and get your tastebuds ready because this wholesome treat isn’t one to miss.
1 ½ cups buckwheat flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
1 ½ cups grated carrot
⅓ cup apple sauce
3 tbsp maple syrup*
1 tsp vanilla
1 tsp apple cider vinegar*
2 flax eggs (2 tbsp ground flaxseeds + 5 tbsp water)
¾ – 1 cup almond milk
Optional (but highly recommended) extras:
¼ cup sultanas
½ cup walnuts, chopped
1 ⅔ cups raw cashews (soaked for at least 6 hours or overnight)
½ tsp vanilla extract
2 tbsp lemon juice
⅓ cup maple syrup*
Preheat the oven to 180°C.
Prepare the flax eggs by combining the water and ground flaxseeds and leave to set for about 15 minutes.
In a large bowl combine the flour, baking powder, baking soda, spices, coconut sugar and grated carrot.
In a separate bowl, combine the flax eggs, apple sauce, maple, vanilla, apple cider vinegar and almond milk.
Add the wet ingredients to the dry and mix well to combine. The batter should be thick but pourable. If too thick, add more almond milk.
Gently fold in the sultanas and walnuts.
Transfer the mixture to a greased or lined cake pan and bake for about 40 minutes or until a skewer inserted into the centre comes out clean.
Remove from the oven and let it cool in the cake tin for 10 minutes before removing from the tin and placing on a cooling rack.
To make the cashew frosting, place the cashews (rinsed and drained), lemon, vanilla and maple to a blender and blend until smooth and creamy.
Transfer to a bowl and place it in the fridge or freezer for 15 minutes.
Once the cake is completely chilled, coat in the frosting and you’re good to go!
* Available to purchase in-store only.