Being a vegan isn’t about only eating ‘rabbit food’ for the rest of your days. No need to lose that sweet-tooth when there’s this delicious vegan carrot cake to be made. With all the most basic of ingredients and instructions – you won’t even miss the butter!
Ingredients
300g pecan nuts
150g medjool dates
150g dried figs
3 tablespoons raw honey
5 tablespoons raw cacao powder
1½ teaspoons vanilla extract
Base
60g cacao butter
150g hazelnuts
3 tablespoons raw cacao powder
1½ tablespoons raw honey
Icing
200g coconut oil
120g cacao powder
2 teaspoons raw dark agave nectar
2 tablespoons bee pollen (optional)
Method
1. Line a 20cm springform cake tin with grease proof paper.
2. To make the base, shave the cacao butter very finely into a small bowl, then place in a large bowl of hot water and allow to melt (it melts at about 34ºC, so is still considered raw).
3. Blitz the hazelnuts in a food processor until very fine, combine with the other base ingredients and press into the tin. Chill while you make the filling.
4. Blitz the pecan nuts until very fine, then add the remaining ingredients (remember to destone the dates) and blitz until everything comes together. Press into the tin and chill for at least 3 hours.
5. Combine the icing ingredients and chill for about 20 minutes to set a little, stirring once or twice.
6. Run a round-bladed knife around the edge of the cake and remove from the tin. Spread the icing on the cake with a palette knife and dust with the bee pollen (if using).
Tips
Dark agave nectar has a denser flavour than amber, making it great for raw recipes.
Try out the dairy-free chocolate cake next: Spoil yourself with this dairy-free chocolate cake
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