Carrot cake with cardamon (gluten free, vegan)

When it gets colder outside, people want something very warming. It may occur that gluten free, vegan and low fat version of carrot cake with cardamon would be a perfect fit! The cake is a little bit loose but not dry! Very easy recipe below.

 


Ingredients:

  • 7 cardamon seeds
  • 60g walnuts
  • 40g gold linseeds (flaxseeds)
  • 180g maple syrup
  • 170g millet milk
  • 400g carrots
  • 150g buckwheat
  • 100g gluten free oat flakes
  • 30g starch
  • 25g (3 tsp) gluten free baking powder
  • 1 tsp baking soda
  • 1 tbsp apple cider vinegar

Topping:

  • 4 cardamon seeds
  • 80g freshly squeezed orange juice
  • 20g millet milk
  • 160g dried aprocots ( sulphur free)
  • 60g walnuts butter

Instructions:

  1. Prepare a baking tray 23cm x 23cm lining it with baking paper.
  2. Preheat oven to 160°C with circular and double-heater mode.
  3. Make flour of buckwheat and oat flakes. Transfer to a bowl.
  4. Put cardamon, walnuts and flaxseeds in a high speed cooking blender and grind.
  5. Add maple syrup and plant milk and, set the temperature on 45°C and stir during heating for 5 minutes.
  6. Next add raw carrots and blend. Add flours, starch and baking powder. Mix well and meanwhile prepare in a seperate bowl foam of baking soda and apple cider vinegar and add to a mixing bowl. The batter should loosen a little bit.
  7. Bake for 45 minutes in 160°C and let it cool.
  8. Prepare topping blending all ingredients together until smooth but previously grind cardamon seeds. Spread over the cake with silicone spatula and put in a refrigerator to let it thicken.

Enjoy your meal!



 

 

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