Vegan Mango Carrot Cake
100%
1
Nutrition balance score
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Ingredients
6 servings
1 ½ cupsspelt flour
½ cupalmond meal
3 Tbspcoconut sugar
1 ½ tspbaking powder
½ tspbaking soda
1 tspcinnamon
¼ tspsea salt
¼ tspGround Allsprice
¼ tspground nutmeg
1 cupFrozen Mango Chunks
see note for substitution
½ cupBanana
Sliced, Ripe, Speckled, or Overripe
¼ cupNon-Dairy Milk
½ cuppure maple syrup
1 tspLemon Juice
or Apple Cider Vinegar
1 tsppure vanilla
1 cupcarrots
grated
⅓ cupCoconut Butter
Softened, see note for substitution
3 TbspNon-Dairy Milk
3 TbspPure Maple Syrup
⅛ tspsea salt
2 tsplemon juice
Instructions
Step 1
Preheat oven to 350˚
Step 2
Prepare an 8 x 8 glass pan (or similar size) by wiping surface with a light coat of oil.
Step 3
CAKE:
1. In a large bowl, add flour, almond meal, coconut sugar, baking powder, baking soda, cinnamon, salt, and allspice.
Step 4
2. In a blender, add mango, banana, maple syrup, milk, lemon juice, and vanilla. Puree until smooth. Add wet mixture to dry, along with the carrots. Stir until just well combined.
Step 5
3. Pour mixture into prepared pan. Bake for 35-40 minutes, until a toothpick or skewer inserted in the centre comes out clean.
Step 6
Once cool, frost (see below), then let frosting cool, and serve.
Step 7
FROSTING:
1. Gently warm the coconut butter (or raw cashew butter, see note) by either placing the jar in a hot water bath, or by placing the measured 1/3 cup in a warm oven (about 250 degrees) until it softens.
Step 8
2. Once softened, measure and mix all ingredients (starting with 3 tbsp each of milk and maple syrup) together in a bowl until well combined. Add extra milk/syrup as needed to thin and sweeten as desired.
Step 9
3. Use a spatula to spread frosting over the cake. Chill and serve
