Sweet Sweet Carrot Cake ~ LA PENSINE MUTINE (EN)

Here's a traditional soft pastry, very popular in English-speaking countries, which I've turned into a simplified vegan, gluten-free recipe with no added fat or sugar. It is very moist and may therefore be enjoyed without a cup of tea.

Ingredients

Serves 8:

- 200 g buckwheat flakes
- 3 tbsp ground flaxseed
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 large carrot
- 1 large apple
- 9 dried apricots
- 4 tbsp sultanas
- 240 ml hazel or almond milk
- 1 tbsp apple cider vinegar

Instructions

Soak apricots and sultanas in a bowl of boiling water for about 15 minutes. In the meantime, peel and grate the carrot and the apple.

Grind buckwheat flakes into flour and add ground flaxseed, baking soda and cinnamon. Add vinegar, then gradually incorporate milk to a smooth dough. Then mix in the carrot and apple.

Drain the sultanas and apricots. Cut the latter in small pieces and add to the dough.

Transfer to a silicone cake mould and bake for 45 minutes at 180°C.

NOTE: I personally don't like sugar and find the ingredients of this recipe sweet enough. However, you may still add some sugar according to your taste (for example, you may add 2½ tbsp xylitol or birch sugar or a bit more if you prefer using traditional sugar). Otherwise, you may also add some chopped nuts to the dough.

Enjoy!