I have decided that from today I´ll make more cakes of this type, cakes perfect for a birthday, to give or simpy for a rainy day.
I decided to start with a real classic, the carrot cake is really delicious. I couldn´t forget the first time that I try it, almost ten years ago, when I saw it I thought “carrot cake? The carrot doesn´t go in the cakes!” but I fell in love from the first bite. This is a super healthy and very delicious, vegan and gluten free version. It´s difficult to stop eating this cake, seriously, I have a serious addiction with this delight.
And this cashew cream is to die for, the best I’ve tried in a long time, so I hope you try it and tell me if you like it.
Carrot cake & "cahew buttercream"
A gluten-free carrot cake, easy to make, super wet and fluffy, with a cashew filling amazingly creamy and quickly. Perfect for a birthday cake
- 1 cup buckwheat flour
- 1 cup gluten-free flour mix
- 1 cup almond meal
- 2/3 cup coconut or muscovado sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 Tbsp ground cinnamon
- 2 1/2 cups grated carrots
- 1/2 cup melted coconut oil or other of your choice
- 6 flax eggs*
- 1/2 cup maple syrup
- 1 cup plan based milk
**Orgran egg rempacer, flax eggs or chia eggs (6 tsp flax or chia meal with 12 Tbsp of water, let stand 15 minutes) or 6 Tbsp beat aquafaba (chickpea brine) all work the same way
- 3 cups raw cashew nuts
- 1 1/3 cup full fat coconut milk refrigerate overnight
- 1/2 cup maple syrup
- 1/3 cup melted coconut oil room temperature
- 1 1/2 tsp vanilla extract
Preheat the oven to 200°C
In a large bowl mix all the dry ingredients, ensure that they are well mixed, leave aside. In another bowl put all the wet ingredients and mix well, slowly pour the wet mixture into the bowl with the dry ingredients and mix everything very well. If you want a multi-layered cake, divide the mixture into two or three 20 cm diameter molds with parchment paper and bake about 20-25 minutes, until at the top of the cake the first cracks appear. Let cool, it´s very important that it´s cold to be able to add the buttercream.
Process cashews until you get almost cashew butter, you don´t need to get to this point. Add the rest of the ingredients and process until obtaining a thick cream, it should not be liquid, leave the cream in a bowl in a cool place, it isn´t necessary the refrigerator.
To prepare the cake put a layer of cake and a layer of cream on top of each other, and then cover all the cake with the buttercream, to help smooth the cream you can use the back of a spoon or a knife soaked in water, remove the excess cream from the spoon or knife and re-soak. Let cool and enjoy