Revel in the delightful fusion of flavors with our Exquisite Vegan Biscoff Carrot Cake, a unique twist on a classic favorite. This recipe brings the irresistible charm of Biscoff to the wholesome goodness of carrot cake, creating a perfect harmony of taste and texture. Infused with vegan protein, it’s not just a treat for your taste buds but also a healthier choice for a guilt-free indulgence. Whether you’re a long-time fan of carrot cake or a Biscoff enthusiast, this cake is sure to impress.
Ingredients:
- For the Cake:
- 2 large carrots, grated
- 1 tbsp apple cider vinegar
- 2 large bananas, mashed
- 95g Biscoff spread
- 60g syrup (like maple or agave)
- 60g vegan vanilla protein powder
- 100g self-raising flour
- 2 tbsp cinnamon
- 2 tsp ginger
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda (baking soda)
- For the Frosting:
- 200g dairy-free yogurt
- 40g Biscoff spread
- 40g vegan vanilla protein powder
Instructions:
- Prepare the Cake:
- Preheat the oven to 170°C (340°F). Grease and line a cake tin.
- In a large bowl, whisk together mashed banana, vinegar, Biscoff spread, and syrup.
- Add the protein powder, flour, cinnamon, ginger, baking powder, and bicarbonate of soda. Mix gently until just combined.
- Fold in the grated carrots. Pour the batter into the prepared tin and spread evenly.
- Bake for 40 minutes or until a skewer inserted comes out mostly clean. Allow to cool.
- Make the Frosting:
- Mix dairy-free yogurt, Biscoff spread, and vegan vanilla protein powder until smooth.
- Assemble the Cake:
- Once the cake has cooled, spread the frosting on top. Optionally, drizzle with extra Biscoff spread for added decadence.
Enjoy this Exquisite Vegan Biscoff Carrot Cake, a delightful blend of traditional and contemporary flavors, perfect for any occasion. Remember to share this recipe with friends and family who appreciate a unique, protein-rich, vegan treat! 🥕🍰🌱
