What can be better to celebrate the first day of summer then by making a delicious eggless, dairy free chocolate carrot cake that’s fluffy, moist, delicious and sooooo beautiful?
INGREDIENTS:
For the cake:
2 medium carrots, chopped (2 cups)
3/4 cups of vegetable Oil
1 cup. of water
1 cup. and 1/2 of sugar
1/2 cup. corn starch
2 cups of wheat flour
1 tablespoon of baking powder
1 tablespoon of apple cider vinegar
For the chocolate fudge:
270g of vegan sweetened condensed milk (recipe on my channel or website)
3 tablespoons of cocoa powder
1 1/2 tablespoon of vegan butter or coconut oil or margarine
A pinch of salt
METHOD:
Carrot cake:
Blend the carrot, oil, water and sugar in a blender. Transfer to a bowl.
Add and mix the cornstarch and wheat flour until a homogeneous batter takes shape
Add the baking powder and apple cider vinegar and mix gently.
Pour the batter into a greased pan.
Bake for approximately 35/40 minutes at 240°C/ 464F. It varies from oven to oven, so it's always a good idea to keep an eye on it
Chocolate fudge:
Put all ingredients for the chocolate fudge in a pot and mix over medium-low heat.
Lower the heat and continue mixing for a few more minutes until the fudge starts to get a bit more thicker.
Remove the cake from the oven, wait until it cools down completely then remove it from the mold and place it into a plate and pour the warm chocolate fudge all over it.
Serve it and enjoy!
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21 июн 2024
