Vegan Gluten Free Carrot Cake
Juicy, pleasantly sweet and sticky delicious: The Vegan Gluten Free Carrot Cake with mandel and cream cheese frosting doesn’t have to hide and tastes good not only at Easter!
Ingredients for Vegan Gluten Free Carrot Cake:
125 g vegan butter
100 g coconut blossom sugar or maple syrup
1 tsp vanilla extract
1 pinch of salt
2 flaxseed eggs
225 g cleaned, grated carrots
150 g gluten-free flour
100 g ground almonds
1 tsp cinnamon
a little grated nutmeg
2 tsp baking powder
Frosting:
200 g vegan cream cheese
1 tsp grated organic lemon
75 g icing sugar
50 g chopped walnuts
Instructions:
Line a springform pan (20) cm with baking paper or grease it. Preheat the oven to 350 °F .
Prepare the flaxseed eggs. Finely grate the carrots.
Cream the butter with the sugar, vanilla extract and salt. Add the flaxseed eggs and continue to beat. Gradually add all the remaining ingredients, continuing to mix until a homogeneous mixture is formed.
Pour into the prepared baking tin.
Bake in the preheated oven for 40 – 50 minutes (test with a stick). Remove and leave to cool in the tin on a rack, then carefully remove from the tin.
Mix the cream cheese with icing sugar and lemon zest and spread on the cake before serving. Decorate with walnuts and marzipan ruffles if desired.
Tip: A flaxseed egg means: 1 tbsp. ground! Flaxseed is mixed with 3 tbsp. water.
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