Carrot Cake – Vegan & Free-From!

Gather

• 2 tablespoons chia
• 8 tablespoons water
• 100g (8) dates soaked in 6 tablespoons boiling water
• 2 tablespoons agave syrup
• 80g coconut oil melted
• 260ml milk (I used unsweetened carton coconut)
• 8 tablespoons freshly squeezed orange juice
• 120g oat flour (GF if required)
• 100g brown rice flour
• 100g cassava
• 3 teaspoons baking powder
• 3/4 teaspoon mixed spice
• 3 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 4 tablespoons (or 4 small boxes) raisins
• 100g (2 medium) grated carrot
• zest of 1 orange
• *2 tablespoons chopped walnuts (optional)
• 6 tablespoons (approximately 1/2 a tin) aquafaba whisked until fluffy

• 100g soaked cashews
• 2-3 tablespoons fresh lemon juice
• 1-2 tablespoons maple syrup
• 1-2 tablespoons milk (I used unsweetened carton coconut)

Prepare

1. Put the chia in a cup and add the water, stir and set aside.
2. Blitz the soaked dates until you have a soft puree.
3. Mix the remaining wet ingredients into the dates (agave, coconut oil, milk, orange juice).
4. In another bowl add the dry ingredients – flours (oat, rice, cassava), baking powder, spices (mixed spice, cinnamon, nutmeg) then raisins, carrots, zest and walnuts if using. Mix well.
5. Add the chia to the other wet ingredients and combine. Stir the wet ingredients lightly through the dry ingredients, then fold through the aquafaba.
6. Spoon the cake into two lined tins and bake at Gas 4 (350f / 180c) for 60-70 minutes. Check by inserting a skewer into the centre – it should come out slightly sticky but not wet.
7. While the cake is cooking, make the topping by blitzing the cashews with the lemon, maple and milk until you have a smooth creamy consistency. Adjust taste as necessary.
8. Allow the cake to cool before spreading and topping.

Serve & Store

• Eat plain or try with ice-cream or custard.
• Slice and fill as you would with buttercream. Add some chopped fresh pineapple to the topping for a tropical change.
• Make into individual cakes and leave some plain, some with topping.
• Try swapping the orange zest for a tablespoon of desiccated coconut.
• Make the cake the day ahead, then just whizz up the topping when you’re ready to serve.
• Store covered (refrigerated if using the topping) for up to 5 days.