When I started eating lots of vegan recipes, at first it seemed daunting. How would I feed myself? But i quickly realized they can be some of the most creative, delicious and beautiful recipes out there!
Fast forward to today, and i’ve devoted my life to inspiring people to eat lots of vegetables in delicious ways. My forte? Veggie-packed recipes that are tasty, healthy, and pretty simple to make. You have 3 chances per day to eat yummy foods plant based. Why not start now?
This “Vegan carrot cake” makes eating food plant-based fun, healthy, and most importantly: delicious!
- 1 & 1/2 rye flour
- 1 tbsp chia seeds
- 1 tsp baking soda
- 1 tsp baking powder
- a pinch of Himalayan salt
- a tbsp cinnamon
- a tbsp nutmeg
- a tsp grated ginger⠀
- 1 cup coconut yogurt
- 2 tbsp maple syrup
- a tsp vanilla extract
- a tsp nutritional yeast
- a tbsp chopped pistachios
- a tbsp grated carrot some walnuts⠀
In a food processor mix the wet and dry ingredients, until you have a smooth and nice consistency, the dough should be wet but not too loose, for this recipe I use a rectangular mold.⠀
It is easy to remove the cake if you cover the inside of the mold with some baking paper, then pour the dough into a baking mold.⠀
Leave it to rest for 20 minutes, meanwhile preheat the oven to 170ºC.⠀
To prepare the vegan frosting simply mix the coconut yogurt, maple syrup, nutritional yeast and vanilla extract, keep in the fridge, we will use it later.⠀
Bake the dough at 170ºC/350F for around 50 minutes.⠀
Once the cake is ready, cover the top with the frosting and add some pistachios, walnuts and grated carrot, Enjoy!