Vegan Carrot Cake 🌱

Today, the culinary journey through Sofia‘s vegan cookbook “Little Vegan Artisan” ends. At least, for now. Like every meal, this journey will end with something sweet.

Cake: Mix 50 g oat meal, 25 g ground almonds, 25 g ground hazelnuts, 25 g whole-wheat spelt flour, 45 g coconut blossom sugar and 1 tsp baking powder. Combine with a mixture consisting of 45 g vegan sour cream, 25 ml oat milk, 110 g carrot pomace, 30 g almond butter, 20 g coconut oil, the zest of an orange, 1 tsp lemon juice, 1 tsp vanilla extract and a pinch of fleur de sel. Transfer to a baking tray and bake at 180°C for 20 to 25 minutes.

Topping: Soak 100 g cashew nuts overnight. Mix with 100 ml water, 50 ml lemon juice, the zest of a lemon, 50 g agave syrup and 30 g coconut oil and blend until smooth.

Carrot jelly: Mix 135 g carrot pomace with 15 g grated fresh ginger, the zest and juice of 2 oranges, 35 g agave syrup and 12 g psyllium. Allow to set in the fridge.

Candied kumquats: Clean and slice kumquats. Bring a mixture of equal parts of sugar and water to a simmer. Add the kumquat slices and simmer for a minute or two. Remove the slices, separate them and allow them to dry on parchment paper.

Assembly: On a line of carrot jelly, place a disc of carrot cake and decorate it by piping the topping. On each side of the cake, place quarters of fresh physalis, spheres of persimmon, candied kumquat and carrot chips.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s