Vegan carrot cake
Delicious and moist carrot cake made with spelt flour.
Ingredients
- 240 g (1⅔ cup) spelt flour
- 12 g (1 tbsp) baking powder
- 8 g (1 tsp) baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/2 teaspoon ginger
- a pinch of cloves
- 35 g (¼ cup) coconut sugar
- 200 g (4 medium) carrots
- 30 g (2 tbsp) almond butter
- 240 ml (1 cup) almond milk
- 20 g (1 tbsp) maple syrup
- 100 g (1/2 cup) vegan whipped cream
Instructions
Sponge cake
- Put all dry ingredients in a bowl and mix well.
- Add wet ingredients and grated carrots into the dry ingredients and mix well.
- Pour the mixture into a round cake (diameter 20cm/8") pan and bake for 20-25 minutes in a preheated oven at 180 °C (350 °F).
- Once the cake is baked, remove it from the pan, place on a cooling rack and wait for it to cool down.
- Then cut it into two layers.
Cake
- Place the first layer of cake on a plate and coat with some almond milk, coat with whipped cream, place the second layer of cake on it and coat the whole cake with whipped cream.
- You can decorate the cake with some cinnamon and Easter eggs.