A soft, flavoursome, dairy free dessert…
This particular cake is packed with flavour and is perfect for an afternoon tea dessert. The almonds give the cake a very distinctive flavour and combines beautifully with the carrots.
Details
Servings
6 servings
Dietary
Plant Based
Prep time
20 minutes
Cooking time
45 minutes
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Ingredients
- Dry
275g Carrots peeled and grated
185g Self Rising Flour
55g Potato Flour
135g Ground Almonds
110g Coconut Sugar
1 tsp Bicarbonate Soda
5 tsp Baking Powder
2 tsp Cinnamon
1 tsp Sea Salt
1 handful Soaked Sultanas
Zest of Lemon
- Wet
220ml Soya Milk
70ml Sunflower Oil
Juice of Lemon
1 tsp Vanilla Extract
- Frosting
400g Icing Sugar
3 tbsp Margarine
2 tsp Apple Cider Vinegar
3 tsp Lemon Juice
Directions
- Preheat the oven at 180°C.
- Blend the frosting ingredients and set aside.
- Mix the dry ingredients in a large bowl.
- Blend the wet ingredients with a kitchen blender.
- Combine all your ingredients, gently folding the dry and wet ingredients together.
- Pour the batter into a 10 inch cake tin, lined with baking paper and bake the cake for 40-45 minutes. Use the toothpick method to check if the cake is ready.
- Allow the cake to completely cool before frosting.
- Pipe the frosting with a piping bag or simply spread the frosting on top and garnish with a few almonds flakes.