Ingredients
2 cups dates (pitted)
1.5 cups almond milk
2 tablespoon flaxseeds
3 table spoons vegan butter
1 teaspoon vanilla extract
1.5 cups grated carrot
1 cup self-raising flour
1 cup whole meal flour
½ cup chopped walnuts
½ teaspoon mixed spice
½ teaspoon cinnamon
½ cup brown sugar
1 tsp bicarbonate soda
1 cup oil
Method:
First things first when I’m baking a cake is to organize all your ingredients, weigh everything out, line and prepare your baking tin and preheat the oven.
I used a 20cm 8” round baking tin with a removeable base.
Preheat your oven at 160 degrees.
In a pot place the dates, almond milk, flaxseeds and vegan butter. Allow to simmer for 3-4 minutes stirring often. Remove from the heat. Transfer the mixture into a food processor and blitz until smooth. When the date mixture is smooth, slowly add the oil into the blender until fully incorporated into the mixture. Set aside and allow to cool.
In a large bowl place the wet mixture and add all of the dry ingredients listed above including the grated carrot. Add the dry mixture to the wet mixture little by little and incorporate well by mixing with a spoon.
Place the mixture evenly into tin and bake for 60 minutes at 320f
Remove from the oven and allow to cool completely before adding the frosting.
Lemon frosting recipe.
1.5 cups plant based butter
3.5 cups icing sugar
Teaspoon lemon juice
Zest of 1 lemon
Method:
Using an electrical beater beat together Sifted icing sugar. After 2-3 minutes of beating add the lemon juice. Continue to beat until the mixture is smooth. Fold in the grated lemon zest.
Ensure the cake is fully cooled before applying the lemon frosting. Evenly spread the frosting over the entire cake.
If you wish to decorate a little bit more, you can using a piping bag and nozzle.
Enjoy Ali xx