Whether you serve it with a nice cup of tea or coffee or at a brunch - everyone will love this cake!
Author: Tanith Schmelzeisen
Ingredients
100gwholegrain spelt flour
180gplain spelt flour
130gcoconut palm sugar*
1tsp cinnamon
1tbslupine flour**
1tbs baking powder
300gcarrots, shredded
70gcoconut oil
2 tbs almond butter ***
50mlplant-based milkI used oat milk
zest and juice of 1/2 lemon
For the cashew-creme
100gcashews
3tbssoy yoghurt
2tbsmaple syrup
1/2lemon, juice of it
Instructions
Soak the cashews overnight or for at least 2 hours.
Preheat the oven to 180°C.
In a bowl combine and mix all the dry ingredients for the cake (flour, sugar, cinnamon and baking powder).
Afterwards add the melted coconut oil, almond butter, zest and juice of half a lemon and plant-based milk and blend with a hand-held mixer. Add the shredded carrots afterwards and stir in with a spoon.
Line a 18cm diameter springform pan with baking powder or thinly coat with coconut oil to make sure nothing sticks to the pan. Pour in the dough, spread evenly and bake for about 60 minutes. Make sure to check with a toothpick if it's ready. It should come out clean.
For the cashew creme simply blend the soaked cashews and the other ingredients until well combined and keep in the fridge until the cake has cooled down.
As soon as the cake is cold, cut horizontally with a big and sharp knife. Set the top part of the cake aside and spread the cashew creme evenly on the bottom part, leaving a finger-thick rim to the sides.
Now carefully place the top part on the creme and slightly push it down to make sure it sticks.
If you want you can add a lemon icing, I made mine with icing sugar and lemon juice.*
Notes
*Instead of using coconut palm sugar you can of course also use regular white sugar or raw cane sugar. **Lupine flour helps to make this cake really fluffy. However you can leave it away or substitute with soy flour.***You can replace the almond butter with any kind of nut butter. However, I wouldn't recommend using peanut butter as it is not the best combination taste-wise. Alternatively you can substitute with 30g coconut oil.