By Mia De Cesare
:: Serves 8-10 ::
:: All ingredients can be found at your local Romeo’s ::
3 tbsp flaxseed meal
⅓ vegetable oil
¼ cup maple syrup
1 cup apple puree
¾ cup caster sugar
1 ½ tsps baking soda
1 ½ tsps baking powder
1 tsp ground cinnamon
¾ cup almond milk (or other non-dairy milk)
1 ½ cups grated carrot
1 ½ cups almond meal
1 ½ cups plain flour
¾ cup chopped walnuts (plus extra for topping)
½ cup Nuttelex (or other plant based margarine), softened
2 ½ cups icing sugar
1 tsp vanilla bean paste
- Preheat your oven to 175°. Grease and line 1 x 23cm diameter round cake tin.
- Combine flaxseed meal with 7 ½ tbsps water in a small bowl. Set aside for 10 minutes until mixture has thickened.
- Whisk oil, maple syrup, apple puree, thickened flaxseed mixture, sugar, baking soda, baking powder, cinnamon and almond milk in a large mixing bowl until combined.
- Gently stir in grated carrot, almond meal and plain flour until cake batter is thick, yet still pourable. Fold through chopped walnuts.
- Pour cake mixture into prepared tin. Bake for approximately 1 hour or until the top of the cake has a deep golden brown colour and a wooden skewer comes out clean when inserted into the centre.
- Remove from oven and let rest in tin for 15 minutes. Then carefully invert cake onto cooling rack to cool completely.
- Once the cake has cooled, make the vegan vanilla buttercream frosting. Using an electric beater, whip Nuttelex, icing sugar and vanilla bean paste until light and fluffy.
- Once cake has cooled completely, frost cake with buttercream and sprinkle with extra walnuts. Store in fridge for up to 3 days.