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 avocado. Avocado is really one of my favourite magic ingredients, it sounds like a weird choice but it is so fantastically versatile. 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?
- 3 carrots
- 2 slices of pineapple
- 1 banana
- 2 cups of almonds
- 1 cup of pecans
- 1 cup of buckwheat flour
- 1/2 a cup of almond milk
- 1/2 a cup of maple syrup
- 1/2 a cup of dates
- 1/2 a cup of raisins
- 3 tablespoons of chia seeds
- 1 tablespoon of cinnamon
For the icing:
- 1 ripe banana
- 1 avocado
- 3 tablespoons of maple syrup
- 6 medjool dates
- 1 tablespoon of coconut oil
- 1 tablespoon of nut butter
- 1 heaped teaspoon of cinnamon
- a handful of pecans to sprinkle on the top
Start by pre-heating the oven to 180C.
Then place the pecans in a food processor for a few second intervals so that they crush into crunchy little pieces. Then place these to one side.
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 add the buckwheat flour, grated carrots, banana, pineapple, chia seeds, almond milk, maple syrup, dates and cinnamon to the processor and blend again to create a sticky mixture.
Place the mixture into a big bowl, stirring in the raisins and pecan pieces.
Grease a cake tin with coconut oil before pouring the mixture into it. Bake for about 30 minutes, until the top turns a golden brown and you can pull a knife out of the center of it clean.
While the cake cooks make the icing. Simply place everything, except the pecans into a processor and blend 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.