How To Cook Vegan Carrot Cake With Coconut Cream - Recipe

Author: Dean Rouseberg Time for reading: ~1 minutes Last Updated: August 08, 2022

In this article, learn more about How To Cook Vegan Carrot Cake With Coconut Cream - Recipe. Learn how to cook "Vegan carrot cake with coconut cream". Delicious recipe..

Flaxseed mixed with water is a very good substitute for eggs in this vegan cake. Sweet pineapple delivers sweetness without added sugars.

Required products :

for marshes:

2 tablespoons flaxseed flour
5 tablespoons water
2 cups flour
1 tablespoon ginger powder
1/2 teaspoon ground allspice
1 teaspoon baking soda
1/2 teaspoon salt
3 cups grated carrots
1 can of pineapple, drained and chopped
1/2 cup avocado oil (or coconut oil) + for spreading
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract

coconut cream glaze:

1 can of unsweetened coconut cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
baked pecans (optional)

* A tea cup is used to measure the quantities.

Method of preparation :

countertops:

Preheat oven to 180 degrees. Grease with coconut oil 2 round pans with a diameter of 22 centimeters.

Mix the flaxseed flour and water in a small bowl. Leave to stand for a few minutes.

In a large bowl, mix the flour, cinnamon, ginger, allspice, baking powder, baking soda and salt. Add the grated carrots, pineapple, brown sugar and stir until completely combined.

Beat the avocado oil, vinegar and 1 teaspoon of vanilla in a medium bowl and add the flaxseed mixture.

Mix the wet ingredients to the dry ones and mix until homogeneous. The dough will be very thick. Distribute it evenly in the two trays.

Bake the cake tins in the oven for about 25 minutes, then cool for 10 minutes and remove from the tins to cool completely.

glaze:

Pour the canned coconut cream into a large bowl. Add powdered sugar and vanilla. Beat for about 3 minutes with a mixer on low until the mixture is smooth and creamy with soft tips. Refrigerate for about 30 minutes.

decoration:

Place one tray on a cake plate. Spread 1/2 cup of the glaze over the marsh. Put the second sheet on top and distribute the remaining glaze. Optionally garnish with roasted and crushed pecans.

You can store in the refrigerator for up to 2 days.

Enjoy!

How To Cook Vegan Carrot Cake With Coconut Cream - Recipe

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