Veganer Rüeblikuchen/ Carrotcake

This moist, guilt free and delicious vegan carrot cake is the perfect dessert for the family or an afternoon snack paired with coffee. The preparation and baking time takes about 2 hours maximum.

INGREDIENTS

  • 200 grams vegan butter or margarine (soft)
  • 50 grams brown or coconut sugar
  • 1 teaspoon vanilla paste
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • chia egg (made with chia seeds and water)
  • 1 lemon ( juice and zest)
  • 150 g flour ( I used 50 g each of whole grain, rye and chickpea flour)
  • 150 g grounded almonds
  • 500 g carrots ( grated)
  • 1 teaspoon baking powder

INSTRUCTIONS

  1. In a mixing bowl, add the butter, sugar, vanilla paste, cinnamon and salt together and mix.
  2. When the ingredients above is mixed nicely, add the chia egg, grated carrots, lemon juice and zest.
  3. Lastly, add the flour, ground almonds and baking powder.
  4. When all the ingredients are mixed well, add the dough into a baking tray and bake for an hour at 180 degrees Celsius (don’t forget to preheat the oven).
  5. When you’ve finished baking, let it cool down for at least 30 minutes before serving.

SERVING SIZE 11 SLICES

306 CALORIES PER SERVING

 

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