Vegan Carrot Cake
This double decker mega delicious cake is perfect for special occasions and is great fun to decorate any way you like.
- 400g plain flour
- 1 teaspoon bicarbonate of soda
- 2 teaspoons baking powder
- 400g light brown soft sugar
- 3 medium carrots, finely grated
- 200g ground almonds
- 600ml almond milk
- 100g coconut oil, melted
- 250g cashews soaked for 5 hours
- 60ml maple syrup
- 3 tablespoons almond milk
- 1 teaspoon ground nutmeg
- 2 x 20cm cake tins
Before you start, make sure your grown-up knows you鈥檙e going to make magic in the kitchen! And do get help when using hot, sharp, or heavy objects while cooking...
SERVES 12
1. Preheat the oven to 180掳C/ 350掳F/ Gas 4.
2. In a stand mixer (If you have one, otherwise just use a large bowl and a whisk), add the plain flour, bicarbonate of soda, baking powder, ground almonds and brown sugar and mix.
3. Add in the grated carrots along with the 600ml of almond milk and melted coconut oil and mix until you have a sticky batter.
4. Grease two equal cake tins with oil or vegan butter and line the bottoms with baking paper. Pour in the batter, dividing it evenly between the two, then place in the oven and bake for 40 minutes.
5. Meanwhile, place your soaked cashews into a food processor along with the maple syrup, 3 tbsp almond milk and ground nutmeg and blend until silky smooth.
6. Once the cakes have cooled, remove them from the tins, place the first one on a serving plate and spread half of the icing on top using a spatula or knife. Place the second cake on top and spread the rest of the icing on top. Cup a slice, tuck in and enjoy!