My Vegan Carrot Cake is gluten, dairy and sugar free.
2 slices of pineapple
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
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
How to prepare:
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 centre 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.
It’s everything you need to host a brilliant Coffee Morning.