Vegan carrot cake with coconut frosting
- 15 Mins
- 40 Mins
- 17 Ingredients
- Mild
Enjoy a vegan coffee break! This moist carrot cake with delicious coconut frosting is perfect for any coffee break. Baked without any animal products.
What to shop
No of portions
| Vegan carrot cake |
|---|
| 4 tbsp desiccated coconut |
| 6 carrots |
| 100 ml rapeseed oil |
| 400 g sugar |
| 200 ml coconut milk |
| 400 g plain flour |
| 1 tsp Santa Maria Rock Salt |
| 1 tsp bicarbonate of soda |
| 2 tsp ground cardamom |
| 3 tsp cinnamon |
| Coconut frosting |
|---|
| 100 g natural tofu |
| 2 tbsp coconut milk |
| 400 g icing sugar |
| 300 g desiccated coconut |
| 2 lemons, the peel of |
| Garnish |
|---|
| 4 tbsp chopped walnuts |
| 1 grated carrot |
How to prepare
- Preheat the oven to 175°C.
- Grease a tin (approx. 1.5 litres) and sprinkle with coconut flakes.
- Finely grate the carrots and mix all the cake ingredients into a fine batter.
- Pour the batter into the pan and bake in the lower part of the oven for about 40 minutes.
- Mash the tofu on a plate.
- Add the coconut milk and icing sugar and mix together into a thick glaze. Stir in the coconut flakes and grate in the lemon peel.
- When the cake is baked, turn it out and spread over the coconut frosting. Let it cool, sprinkle chopped walnuts and shredded carrot over the top and cut the cake into pieces.
Tip! The cake keeps well in the fridge and is even more delicious if allowed to stand for a day.
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