I’ll be the first person to admit that vegan cake doesn’t exactly sound delicious, however, this carrot cake is honestly exquisite and you would never notice the difference, if anything it tastes much better and it certainly leaves you feeling a million times healthier, lighter and more energetic. The addition of juicy pineapple, dates, raisins and banana add a wonderful natural sweetness to the cake, replacing any need for refined sugars. The banana also adds as the perfect egg-replacement. The almond flour, almond milk and pecan pieces add a protein rich nutty element, while also making the cake very light as so little actual flour is used. There is such an amazingly wide range of flavours in each bite, from the sprinkling of cinnamon to the grated carrot and dash of coconut oil, every one of which resonates and just tastes heavenly. The juicy raisins burst in your mouth, contrasting against the crunchy pecan pieces which in turn contrast with the soft, moist nature of the sponge. The cake tastes fantastic on its own but the icing takes it to the next level, it is simply amazing. The combination of dates, pure maple syrup and banana create a caramel-like flavour, which is made creamy by the use of tofu. Tofu is really one of my favourite magic ingredients, it sounds like a weird choice but it is so fantastically versatile, absorbing any flavour with which it is used. It also adds countless health benefits and a huge amount of protein. The thick, decadent icing complements the cake perfectly, picking up on and enhancing the existing flavours to make an absolutely heavenly cake. You’ll be so surprised how insanely delicious something this healthy can taste. Nutritious cake, how perfect is that?
On a sperate note, I’ve been nominated for cosmopolitan’s food blog of the year award! If you love Deliciously Ella then I would so appreciate your vote, it only takes 1 minute. Just follow this link, thank you!
- 3 carrots
- 2 slices of pineapple
- 1 banana
- 1/2 of a cup of almond milk
- 2 tablespoons of coconut oil
- 2 cups of almonds
- 1 cup of pecans
- 1 cup of buckwheat flour
- ½ a cup of pure maple syrup
- ½ a cup of dates
- 1 tablespoon of cinnamon
- 1 cup of raisins
- 1 teaspoon of gluten free baking powder
For the vegan icing
- ½ a block of tofu
- 1 banana
- 2 tablespoons of maple syrup
- 4 dates
- 1 tablespoon of coconut oil
- 1 teaspoon of cinnamon
- a handful of pecan pieces to sprinkle
Start by pre-heating the oven to 200C. Next, finely grate the carrots. Then grind the almonds in a food processor until they form a flour, this should take about a minute. Once this has formed melt the coconut oil and add it to the food processor too with the buckwheat flour, grated carrots, banana, pineapple, almond milk, maple syrup, dates and cinnamon. Blend to create a sticky mixture.
Place the mixture into a big bowl, adding the baking powder and raisins. Then break the pecans until tiny pieces and stir them in too.
Use olive oil to grease a baking dish before evenly spreading the mixture in it. Bake for 20 minutes, until the top turns a golden brown.
While the cake cooks make the icing. Melt the coconut oil and then place all of the ingredients into a food processor until a delicious, caramel-like frosting forms.
Once the cake is cooked and has cooled, remove it from the baking tin and ice it, sprinkling pecan pieces on the top.
Slice, serve and enjoy.
P.S. Come check out my cake in Lifeologia’s potluck party, it’s a great place to be inspired by other healthy blogs!