Discover the joy of baking with this vegan twist on the traditional Brazilian Carrot Cake. Known for its simplicity and delightful flavors, this cake is incredibly moist and easy to make. The unique combination of carrot with a luscious chocolate glaze is surprisingly harmonious, offering a new take on the classic carrot cake. With just a blender and a few simple steps, you can create this delectable treat that’s sure to impress. It’s a testament to the versatility of vegan baking and a must-try for anyone looking to explore new cake flavors.
Ingredients:
- Cake:
- 160 ml dairy-free milk mixed with 2 tsp apple cider vinegar
- 2 large carrots, peeled
- 250 g self-rising flour
- 1 tsp baking powder
- 100 g olive oil
- 100 g sugar
- 50g dairy-free yogurt
- Chocolate Glaze:
- 200g dark chocolate
- 200g coconut cream
Method:
- Preheat the oven to 180°C.
- Blend the wet ingredients and carrots until smooth.
- Pour the mixture into a bowl and sift in the dry ingredients. Mix gently until just combined.
- Pour the batter into a cake tin and bake for 45-50 minutes or until well risen and golden.
- For the glaze, heat the coconut cream until almost boiling. Pour over the chocolate to melt it.
- Once the cake is cool, pour the chocolate glaze over it.
Enjoy this delightful vegan Brazilian Carrot Cake with Chocolate Glaze, and feel free to share this easy and tasty recipe!
