Vegan Carrot Bundt Cake and Coconut Frosting
Equipment
- Oven
- Cake mould, preferably a Bundt cake mould
Ingredients
For the cake
Dry Ingredients
- 280 g All-purpose flour
- 160 g Raw sugar
- 4 g Cinnamon
- 10 g Baking powder
- 2 g Baking soda
- 1 g Salt
- 50 g Chopped walnuts
Wet Ingredients
- 2 Large carrots About 300g
- 100 g Neutral oil such as rapeseed oil
- 300 g Vegan milk Such as oat or rice
- 70 g Coconut milk Full fat
- 70 g Applesauce
For the frosting
- 100 g Raw cashews Soaked
- 15 g Lemon juice
- 50 g Coconut oil
- 30 g Coconut milk Full fat
- 10 g White Sugar
For the Bundt Pan
- Vegan Butter Margarine works too
- Flour
Instructions
For the cake
- Preheat oven to 350°F (180°C).
- Peel and grate the carrots and set aside.
- Brush a large Bundt pan with melted vegan butter, then dust it with flour.
- In a bowl, sift together the dry ingredients except for the the walnuts.
- In another bowl, add all wet ingredients. Whisk until well combined.
- Slowly pour the wet ingredients in the dry ingredients while whisking gently. Continue until well combined. Make sure not to overmix.
- Gently fold the chopped walnuts in the batter with a spatula.
- Pour the batter into the baking pan and bake for 45 minutes, or until a toothpick inserted into the middle of the cake comes out almost clean.
- Allow to cool for 10-15 minutes in the pan. Then invert it onto a plate and remove the pan carefully and let cool completely.
For the coconut frosting
- Soak cashews as long as possible. Try overnight, if not, let them sit in hot water for at least 20 minutes while you prepare the cake.
- Place all ingredients in a high-speed blender. Blend until smooth.
- Place in the refrigerator to set for at least 1 hour.
- Spread the frosting on top of the cake and sprinkle your favorite toppings. Enjoy!
Notes
Make this recipe without the frosting for a prefect on-the-go breakfast option.