What a showpiece this cake is! So beautiful, so tasty, and also plant-based! This cake with carrots and walnuts has a layer of vanilla-coconut cream, which is double enjoyment! Be surprised by this vegetable cake!
Ingredients
- 3 carrots, skin removed (for decoration)
- 200 g grated carrots
- 200 g flour
- 150 g walnuts, roughly chopped
- 125 g almond flour
- 125 g applesauce
- 100 g brown sugar
- 80 g coconut oil
- 50 g cane sugar
- 200 ml almond milk unsweetened
- 50 ml maple syrup
- 3 tbsp linseed + 8 tbsp water
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp vanilla extract
- ½ tsp salt
For the vanilla coconut cream:
- 1 can (400 ml) coconut milk
- 75-100 g icing sugar
- ½ tsp vanilla extract
- Sunflower oil or baking spray, for greasing
Extra needed:
- 2 baking tins Ø 17.5 x 10 cm
- Palette knife
Preparation method
- Place the can of coconut milk in the fridge overnight in advance. Make sure you don't shake the can in between so that the coconut cream and coconut liquid remain separate.
- Preheat the oven to 175°C.
- Cut two rounds of baking paper in the size of the baking tins. Grease the baking tins and place the rounds of baking paper on the bottom.
- Put the linseed and water in a bowl, stir and let it stand for 5 minutes. Melt the coconut oil in a saucepan over low heat, add the maple syrup, stir well and let it cool for 5 minutes. Meanwhile, put the applesauce, brown sugar, cane sugar, salt, baking powder, baking soda, cinnamon, nutmeg and linseed mixture in a mixing bowl, add the coconut oil-maple mixture and almond milk and stir all ingredients together. Add the grated carrot, flour and almond flour and stir the mixture one more time. Set aside a handful of chopped walnuts and add the rest of the walnuts. Stir the batter one more time.
- Divide the batter between the two baking tins and bake the carrot cakes in the preheated oven for 40-50 minutes until the top is golden brown. Test whether the cakes are done by inserting a clean skewer, if the skewer is clean when you remove it from the cake, it is done. Remove the cakes from the oven and let them rest in the tin for at least 15 minutes before transferring them to a plate or rack to cool further. The cakes must be completely cooled down before you get started with the vanilla coconut cream. In the meantime, put a mixing bowl in the fridge for at least 10 minutes.
- When the cakes have cooled, remove the can of coconut milk from the refrigerator without shaking. Place the hardened cream in the mixing bowl and mix with a hand mixer for about 30 seconds until the cream is creamy. Add the powdered sugar and vanilla extract to the bowl and mix for 1 minute more. Place the vanilla coconut cream in the refrigerator until later use.
- Move one of the pie crusts to a plate or pie plate and remove the vanilla-coconut cream from the fridge, stir it well again. Spread half of the coconut cream over the pie crust and spread with a palette knife. Stack the remaining pie crust on the pie crust with the coconut cream and divide the remaining half of the coconut cream over it.
- Garnish the cake with the remaining walnuts and insert the three whole carrots into the cake for decoration.
Recipe and image:#zokanhetook
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