Recipe
Vegan, gluten free, oil free carrot cake
This recipe for a healthy vegetarian carrot cake is a real topper! Buckthorn berries, like carrots, are rich in carotenoids and vitamin C, which supports your immune system and helps to combat tiredness. Coconut blossom sugar is a natural sweetener based on slow sugars, which (in contrast to refined sugars) contains plenty of vitamins, minerals and fibres. This cake is delicious for breakfast, during your coffee break or as a snack at any time of the day.
| Ingredients | |
|---|---|
| Coconut yoghurt | ½ cup (120 ml) |
| Maple syrup | ¼ cup (60 ml) |
| Coconut blossom sugar | ¼ cup (35 g) |
| Orange juice | ½ cup (120 ml) |
| Biotona Seabuckthorn juice | 3 tablespoons (45 ml) |
| Almond milk | ¼ cup (60 ml) |
| Vanilla extract | 1 teaspoon (5 ml) |
| Oat flour | 2 cups (240 g) |
| Almond flour | ½ cup (50 g) |
| Tapioca flour | 2 tablespoons (15 g) |
| Baking powder | 1 teaspoon (4 g) |
| Baking soda | 1 teaspoon (4 g) |
| Cinnamon | 1 teaspoon (3 g) |
| Biotona Ginger | 1 teaspoon (3 g) |
| Sea salt | ¼ teaspoon (1 g) |
| Carrots, finely grated | 1 and ¼ cup, tightly packed (130 g) |
| Walnuts, chopped | ⅓ cup (40 g) |
| For the frosting: | |
| Greek style (thick) coconut yoghurt | 1 cup (240 ml) |
| Maple syrup | 1 tablespoon (15 ml) |
| Vanilla extract | 1 teaspoon (5 ml) |
| Biotona Seabuckthorn juice | 1 tablespoon (15 ml) |
| For garnish: | |
| Walnuts, chopped | Small handful |
| Pumpkin seeds | Small handful |
| Grated carrot | Small handful |
| Necessities |
|---|
| Large mixing bowl, cake form (~20cm diameter) |
- Preheat the oven to 180°C.
- Add coconut yoghurt, maple syrup and coconut blossom sugar to the mixing bowl and mix until well combined.
- Add orange juice, Biotona Seabuckthorn juice, almond milk and vanilla extract and mix again.
- Add oat flour, almond flour, tapioca flour, baking powder, baking soda, cinnamon, Biotona Ginger and salt to the bowl with mixed wet ingredients.
- Mix to combine.
- Stir grated carrots and chopped walnuts into the batter.
- Line the bottom of the cake form with baking paper.
- Transfer the batter to the form and bake for 50 minutes.
- Test with a toothpick before removing from the oven (it should come out dry or with dry crumbles stuck to it).
- Leave to cool completely before frosting.
- Prepare the frosting by mixing all frosting ingredients.
- Spread the frosting on top of cooled cake, decorate with grated carrots, pumpkin seeds and chopped walnuts, slice and serve.
