Ingredients

2 flaxseed eggs (2 tablespoons ground flaxseed + 6 tablespoons water)

200 g gluten-free flour mix

65 g ground almonds

3 teaspoons of baking powder

1 teaspoon baking soda

120 g apple sauce

80 ml melted coconut oil

250 ml rice milk or oat milk

160 g coconut blossom sugar

1 teaspoon lemon zest or orange zest

1 tablespoon lemon juice

pinch of salt

250 g carrots

1 teaspoon corn starch or potato starch

CASHEW FROSTING

60 g cashews (soaked overnight or alternatively for 30 minutes in hot water)

70 g coconut cream (the solid part of the coconut milk)

25 ml coconut oil

40 ml maple syrup

1-2 teaspoons orange zest

preparation

Preheat the oven to 160°C.

If you are making the frosting with cashews, soak the cashews in hot water.

Put the flour mixture, ground almonds, coconut blossom sugar, baking soda, baking powder, lemon zest, psyllium husks and sea salt in a bowl and mix well. Add the apple sauce, flaxseed eggs, coconut oil, plant-based milk and lemon juice and mix briefly with a hand mixer or whisk to form a sticky dough. Peel the carrots, grate them very finely and add them too. Stir the mixture again, but not for too long so that the dough remains nice and light. Put the mixture in a greased or parchment-lined dish.

Bake for about 55-60 minutes. Then turn off the oven and leave the cake in the warm oven for another 30 minutes. Then let the cake cool down well.

In the meantime, prepare the cashew frosting. Drain the cashews and rinse them with cold water. Put all the ingredients in the blender and puree until you get a creamy, firm mixture. Once the cake has cooled, spread the cream evenly over the cake using a spatula or scraper.

FOR THE NUT-FREE FROSTING:

Put the birch icing sugar and lemon juice in a bowl and mix well. Place the icing in the freezer for about 30-45 minutes. As soon as the cake has cooled, spread the icing evenly over the cake with a spoon. Place the cake in the fridge for at least two hours, or preferably overnight.

Tip:

The recipe is suitable for a 20-22cm springform pan, but you can also use a 25cm loaf pan.