Carrot Cake (vegan & gluten free)

Spring is spoiling us and I'm enjoying it to the fullest. Soon we'll be searching egg alternatives between the grasses because it's easter time *yaaay!!!*

As a spring treat I created a carrot cake. Gluten free and without any refined sugars it's full of flavours: from buckwheat, to hazelnuts, carrot, bananas and caramelized coconut sugar! What a celebration :-)

The cake consists of a biscuit and a coconut cream and it's prepared very quick. If you don't like coconut you can use vegan whip cream if you like and garnish it with hazelnuts.

Makes one cake with 18 cm diameter.

For the biscuit:
1/3 cup + 1 tbsp. rice whole grain flour
1/3 cup buckwheat flour
1/4 cup hazelnuts, grounded
1 tbsp. starch
4 tbsp. coconut sugar
1 pinch xanthan or tapioca starch
1 tsp. bicarb
each 1 pinch cinnamon and vanilla
1 banana
1 small carrot
2 tbsp. + 2 tsp. plant based baking oil
1/2 cup dairy free milk
1 tbsp. white wine vinegar
2 tbsp. maple sirup

Preheat oven to 338°F (170°C) air circulation. In a mixing bowl, mix together rice whole grain flour, buckwheat flour, hazelnuts, starch, coconut sugar, xanthan and bicarb. Add vanilla and cinnamon. Mash the banana with a fork and grate the carrot. Add banana, carrot with oil, dairy free milk, vinegar and maple sirup to the flour mixture and mix until the dough is smooth. Mix with a egg beater but not to long so the dough stays fluffy.
Grease a springform and fill in the dough. Bake at 338°F air circulation for 25-30 minutes. Take the form out of the oven and let it cool off.

For the coconut cream:
2 cans of coconut milk (refrigerated for at least 8! hours) or 3/4 cup + 1 tbsp. whip cream
2-4 tbsp. maple sirup
1 pack stabilizer for whipping cream
coconnut chips. hazelnuts
daisys

Take the coconut milk out of the refrigerator and take the fatty cream from the top. You can use to coconut water to create some delicious Currys. Take the stabilizer for whip cream and cream it with a mixer. Fold in the maple sirup.

Take the biscuit out of the springform carefully and cut it in two small flan cases. Use the lower one and put it on a cooling rack and spread 2-3 tbsp cream ob it. Put the second flan case on top and spread the rest of the cream on it and around it. Garnish the cake with coconut chips, hazelnuts and daisys.

The cake can be stored in the fridge for 3-4 days. Have lots of fun with baking and enjoy!