純素胡蘿蔔糕餅+腰果糖霜

 純素胡蘿蔔糕餅+腰果糖霜

 

乾材料：

燕麥麵粉 3 1/2 杯
椰子糖 6 湯匙
泡打粉 4 茶匙
肉桂 2 茶匙
肉豆蔻 1茶匙
鹽少許

 

濕材料：

香蕉 （壓成泥）1大隻
豆奶 2 杯
牛油果油1/2 杯
胡蘿蔔絲 1 杯
薑葺 1 茶匙

 

糖霜:

腰果（浸泡過）50 克
椰子油 2 湯匙
水 1 湯匙
龍舌草蜜 3 湯匙
檸檬汁 半個

 

裝飾:

開心果適量

做法：

1. 將一個8.5 x 4.5 x 2.5 焗盤掃上油。預熱焗爐至200度
2. 在一個大碗內， 混合所有乾材料。在另一個碗內混合濕材料。
3. 將濕材料倒入乾材料，完全伴勻.
4. 把糕漿倒進烤盤內。放入焗爐，焗50-55分鐘或至竹籤拿出乾淨。
5. 等待時，把所有糖霜材料打至幼滑。
6. 當糕餅完全涼透後，便可鋪上糕餅上面和側面。再加上切碎的開心果做裝飾。
7. 放入冰箱內30分鐘或一晩便可享用。

 

 

 

Carrot Cake with Vegan frosting

Dry ingredients:

Oat flour                 3 1/2 cups
Coconut sugar       6 tablespoons
Baking powder      4 teaspoons
Cinnamon              2 teaspoons
Nutmeg.                 1 teaspoon
Salt                          a pinch

Wet ingredients:

Banana (mashed) 1 large
Soymilk                  2 cups
Avocado oil            1/2 cup
Carrot shred          1 cup
Ginger (minced)   1 teaspoon

Frosting:

Cashew (soaked)  50 grams
Coconut oil            2 tablespoon
Water                      1 tablespoon
Agave syrup           3 tablespoons
Lemon juice           1/2 of a lemon

Garnish:
Pistachio nuts       a handful

Instructions:

1. Grease one 8.5 x 4.5 x 2.5 loaf pan. Preheat oven to 200c.
2. In a large bowl, combine all dry ingredients. Combine all wet ingredients in another bowl.
3.  Stir wet mixture into the dry, and mix thoroughly.
4.  Pour cake mixture into prepared pan. Put into oven and bake for 50-55 minutes, or until stick comes out clean.
5. While waiting, blend together all frosting ingredients in a blender until smooth.
6. When cake is completely cool, spread frosting on top and sides of cake. Garnish with chopped pistachio nuts.
7. Put frosted cake into the fridge for 30 minutes or overnight before serving. Enjoy.