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Treat yourself to this carrot cake, it’s a sugar-free and vegan recipe, so believe it or not, this cake is very healthy.

No doubt that this recipe is ideal if you want to enjoy a sweet snack without remorse! 😜

-2flax eggs (20gr golden flax seeds + 60ml water).
-120ml aquafaba
-2 medium carrots, grated
-150gr whole wheat flour
-1 tbsp baking powder
-1 tbsp cinnamon
-1 tsp vanilla
-60ml ECOMIL vegetable oat drink
-100g erythritol
-15g olive oil
-20g walnuts

-150gr tofu
-100g cashew nuts soaked for 8 hours
-100g vegetable yoghurt
-1 teaspoon vanilla
-40g erythritol

👉🏼Wring out the cashew nuts well, mash all the ingredients for the frosting and set aside.
👉🏼Make the flax egg and leave to stand for 10 minutes.
👉🏼Mix the dry ingredients in a bowl.
👉🏼Whip the aquafaba until firm. Add the dry ingredients little by little and finally the wet ingredients.
👉🏼 Chop the walnuts and add them to the batter.
👉🏼Pour the mixture into a baking tin and bake in the oven for 30 minutes at 180°.
*If you put a stick inside and it is not yet golden brown on the outside, cover it with albal paper and leave it in the oven for 10 more minutes.
👉🏼Once the sponge cake is cold, cut it in half carefully and put the layer of sponge cake in the mould, add a layer of frosting on top, put another layer of sponge cake and finally another layer of frosting and put it in the fridge for a few hours.
👉🏼Add some carrot slices and more chopped walnuts on top.

Recipe: @maveggy.food