VEGAN + GLUTEN FREE CARROT CAKE WITH VANILLA BUTTERCREAM.
Recently I have been back in the kitchen developing recipes for our famous vegan cheesecakes, looking at our most loved flavours and methods to continue to create something special. Carrot Cake is one of my favourites, so I thought I would share a yummy and super easy recipe with you. What is better than plant based vegan carrot cake with vanilla butter cream. perfect for any of you giving Veganism a go!
WHAT YOU'LL NEED
256g gluten free plain flour
3 tsp gluten free baking powder
1 tsp gluten free baking soda
3 tsp cinnamon
2 tsp ginger
Pinch of salt
240ml plant based milk (soya, almond)
2 tsp vanilla
200g coconut sugar
244g melted coconut oil
240g grated carrots
500g Icing Sugar Sifted (plus more if needed)
250g Dairy Free Margarine (I use Vitalite)
1 tsp Vanilla
Serves 4 * simply make two portions to serve 8.
Weigh out all of your dry ingredients and mix (flour, dried spices, sugar).
In a separate bowl, combine all of the wet ingredients (vanilla, melted coconut oil, apple sauce, nut milk).
Combine the dry ingredients with the wet ingredients with an electric whisk.
Next fold in your grated carrot.
Line a brownie tin, and pour the mixture into the lined tin. Bake for 25 minutes at 180 degrees.
Whilst the cake is cooling down, it's time to make your vegan butter cream!
Sift the icing sugar. Let the dairy free margarine reach room temperature by leaving it out for 5 minutes.
Using a wooden spoon, beat the icing sugar with the margarine until you get a firm but light butter cream. Add the vanilla to taste and you are done.
Once the cake is cool, using a ruler cut the cake in half (a little trick to cut your portion size in half so you don't have loads of cake left over) You are going to use one of the halves as the top tier.
Using a hot knife (pour boiling water on the knife before using) pour half of the butter cream on to the top of the first half. level it out as even as you can.
Next place the second half of the cake on top of the layer of butter cream, and pour the remaining butter cream on top of the whole cake for finishing.