Beetroot Carrot Cake | Vegan Food & Living

Beetroot Carrot Cake

Author: Violife

Beetroot Carrot Cake

Have your cake and eat your veggies too with this perfectly spiced vegan beetroot carrot cake that encapsulates the delights of a summer day in England in cake form.

Total Time: 60 minutes

Servings: 12

Total Time: 60 minutes

Servings: 12

Ingredients

Method

Ingredients

(Servings: 12)

  • 16.666666666667 16.666666666667 g mixed beetroot and carrot, grated
  • 0.041666666666667 0.041666666666667 orange zested
  • 7.9166666666667 7.9166666666667 g coconut flour
  • 5.8333333333333 5.8333333333333 g buckwheat flour
  • 8.3333333333333 8.3333333333333 g dehydrated coconut
  • 6.25 6.25 g coconut sugar
  • 0.083333333333333 0.083333333333333 tsp baking powder
  • 0.083333333333333 0.083333333333333 tsp bicarbonate of soda
  • 0.083333333333333 0.083333333333333 tsp cinnamon
  • 0.041666666666667 0.041666666666667 tsp cardamom
  • Pinch of sea salt
  • 0.16666666666667 0.16666666666667 Tbsp ground flaxseed
  • 0.5 0.5 Tbsp water
  • 4.1666666666667 4.1666666666667 ml olive oil
  • 5 5 ml almond milk
  • 5 5 ml orange juice
  • 0.16666666666667 0.16666666666667 tsp apple cider vinegar
  • For the frosting
  • 0.16666666666667 0.16666666666667 packs Violife Creamy Original vegan cream cheese
  • 66.666666666667 66.666666666667 ml coconut milk
  • 8.3333333333333 8.3333333333333 g icing sugar
  • Handful of blueberries
  • Zest from 1 lemon
  • To decorate
  • Blackberries
  • Fresh thyme sprigs

Method

  1. Preheat the oven to 180°C.

  2. Grease and line three 21cm round cake tins

  3. Peel and roughly grate the beetroot and carrots, stir in the orange zest and set aside.

  4. In a large bowl whisk together the coconut and buckwheat flour, dehydrated coconut, sugar, baking powder, bicarbonate of soda, cinnamon, cardamom and salt and set aside.

  5. In a small bowl whisk together the olive oil, almond milk, orange juice and apple cider vinegar and set aside.

  6. Add all the mixtures together in a large bowl until combined.

  7. Evenly divide the mixture between the cake pans and bake for 30 minutes. Set aside to cool.

  8. For the frosting, add the coconut milk and Violife Creamy Original in a bowl and whisk until smooth.

  9. Add the icing sugar and stir. Blitz the blueberries in a blender and fold into the frosting mixture.

  10. Once the cakes have cooled, spread the frosting between the layers and sandwich one on top of the other. Decorate with blackberries and thyme.

For all your vegan pantry needs go to TheVeganKind Supermarket or for cookware check out Debenhams.

This article contains affiliate links.

We use cookies to give you a better experience on veganfoodandliving.com. By continuing to use our site, you are agreeing to the use of cookies as set in our Cookie Policy.

OK, got it