Chai-carrot cake

Chai-carrot cake

Dairy free, gluten free, vegan

By
From
The Healthy Convert
Serves
12
Photographer
Elisa Watson, Jeremy Butler

Ingredients

Quantity Ingredient

Cake

Quantity Ingredient
30g chia seeds
90ml boiling water
1 chai tea bag
450g gluten-free plain flour
3 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon ground sea salt
160g grated carrot
90g sultanas
80g pistachios, chopped
80g walnuts, chopped
60g dessicated coconut
230g apple pureé
110g rapadura sugar
400ml tinned coconut milk
165ml maple syrup
2 teaspoons vanilla extract

Icing

Quantity Ingredient
180g raw cashew nuts
100g rapadura sugar
2 teaspoons arrowroot powder
220g orange sweet potato pureé
2 teaspoons finely grated lemon rind
1/4 teaspoon ground sea salt
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 tablespoon plant-based milk

Crumble

Quantity Ingredient
50g walnuts, chopped
40g pistachios, chopped
60ml rice malt syrup
1 teaspoon coconut oil
1 teaspoon cinnamon

Method

  1. Line the base and sides of two 20 cm round springform cake tins with baking paper. Preheat the oven to 180°C (160°C fan forced).
  2. In a small bowl mix the chia seeds and 125 ml water. Set aside until thick and gelatinous.
  3. Infuse the chai tea bag in the boiling water for 10 minutes until strong. Discard the tea bag.
  4. In a large bowl, sift flour, baking powder, bicarbonate of soda, cinnamon, nutmeg, cloves, ginger and sea salt together. Add the grated carrot, sultanas, pistachios, walnuts and coconut and mix thoroughly.
  5. In a separate bowl, beat the chia seed mixture, apple purée, rapadura sugar, coconut milk, maple syrup, vanilla extract and chai tea with an electric mixer until combined. Add the wet mixture to the dry and stir until just combined. Evenly fill the prepared cake tins.
  6. Bake for 1.5 hours or until a toothpick inserted into the centre of the cakes comes out clean. Stand the cakes in the tins for 5 minutes before turning out, top-side up, onto wire racks to cool.
  7. For the icing, put the cashew nuts in a small bowl, cover with boiling water and soak for 30 minutes. Drain and rinse well. Transfer to a high-speed blender or food processor. Add the sugar, arrowroot powder, sweet potato purée, lemon rind, sea salt, vanilla, lemon juice and milk and blend until smooth. Transfer to a large bowl and refrigerate until ready to use.
  8. For the crumble, add the walnuts, pistachios, rice malt syrup, coconut oil and cinnamon to a small frying pan over a medium–low heat. Toast until the crumble is golden, fragrant and sticky. Set aside to cool.
  9. Sandwich the two cakes together with a thick layer of icing. Smooth the remaining icing over the entire cake. Garnish with the crumble. Slice and serve!
  10. Can be stored in an airtight container in the fridge for up to 4 days or sliced, wrapped in plastic wrap and frozen for up to 1 month.
Tags:
wholefood
allergy-friendly
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