Easter is a very good reason to bake a cake! Especially when it’s a healthified vegan and gluten free naked cake!
If you’re not vegan, I’d recommend my classic healthy carrot cake recipe. To be honest, I like that one better. But that one contains eggs, so I really wanted to create a version for my vegan friends as well. So I experimented with peanut butter! As you might know, I love peanut butter (I’ve got many peanut butter recipes on my website, including peanut butter pumpkin cups and vegan peanut butter mousse).
With peanut butter as my key ingredient, I made this vegan and gluten free carrot cake for easter. I’ve got the recipe for you, including several options for the frosting.
175 grams (2 cups) of buckwheat flour
1 tablespoon baking powder
1 ts cinnamon
250 ml (1 cup) unsweetened almond milk (or another plant based milk)
1 flax egg (or 1 egg if not vegan)
1 tsp vanilla extract
1 carrot, grated finely
6 tablespoons nut butter (use a 100% nut butter)
Mix the buckwheat flour with the baking powder and cinnamon. Whisk the almond milk, vanilla extract and (flax) egg in a small bowl. Pour the wet mixture into the flour. Add the grated carrot and the nut butter. Mix well.
Pour the dough in a small round cake pan. Put in the oven (180C/350F) for about 40 minutes. You’re cake is ready when a toothpick inserted comes out clean.
Let the cake cool before you cut it in two halves horizontally.
Spread vanilla frosting (see below) on the bottom half, place the top half on top and cover the sides and top of the cake with the frosting.
To create the easter egg nest, grate some dark chocolate and put some chocolate easter eggs on top.
There are several options for the vanilla frosting. The most easy but also the most unhealthy one is the store bought ready-to-use frosting. I don’t recommend it, as it’s so easy to make your own vanilla frosting.
I’ve got one not-so-healthy vegan vanilla frosting recipe for you and one healthy non-vegan recipe.
For the vegan version mix 3 tbs of plant based butter, 4 tbs plant based milk, 1 teaspoon of vanilla extract and 250 gram powdered sugar.
For the non-vegan version mix 3 tbs of butter, 100 grams of light cream cheese, 100 gram powdered sugar and 2 teaspoons of vanilla extract.