This delightful Vegan Carrot and Oats Cake is a perfect dessert for those looking to enjoy a naturally sweet and nutritious treat without any added sugar. The blend of oats, carrots, and dried fruits creates a wholesome cake that’s both satisfying and healthy. Topped with a smooth almond cream, this cake is sure to impress without compromising on flavor or nutrition.
Ingredients
For the Cake:
- 2 cups (200 g) ground oats (oat flour)
- 2 large carrots, grated
- Zest of 1 orange
- Juice of 1 orange (about ½ cup or 125 ml)
- ½ cup (125 ml) extra virgin olive oil
- 1 tsp vanilla extract
- ½ cup (70 g) chopped walnuts
- ½ cup (80 g) dried fruits (raisins, apricots, or dates)
- 1 tsp ground cinnamon
- ½ tsp salt
- 1 tsp baking soda
For the Almond Cream Topping:
- 1 cup (150 g) raw almonds
- ½ cup (125 ml) water (more if needed)
- 1 tsp vanilla extract
Note: Measuring cup size: 250 milliliters.
Step-by-Step Instructions
1. Preparing the Cake Mold
Begin by preparing your cake mold. Grease it with extra virgin olive oil, then dust it with ground oats (oat flour) to prevent sticking. Alternatively, line the mold with non-stick parchment paper for easy removal after baking.
2. Hydrating the Dried Fruits
Place your dried fruits (such as raisins or chopped apricots) into a bowl and cover with water. Let them soak for about 15 minutes to hydrate and soften. This step adds extra moisture and sweetness to the cake.
3. Grating the Carrot and Orange Zest
Using a grater, finely grate the carrots and zest the orange. These ingredients will later give the cake its natural sweetness, bright flavor, and beautiful texture.
4. Blending the Wet Ingredients
In a blender, combine the grated carrots, orange zest, fresh orange juice, vanilla extract, and extra virgin olive oil. Blend the mixture for about 1 minute, or until it’s smooth and well combined. This mixture forms the flavorful base of your cake.
5. Mixing the Dry Ingredients
In a large mixing bowl, combine the ground oats (or oat flour), salt, cinnamon, and chopped walnuts. Stir these dry ingredients until evenly mixed.
6. Combining Wet and Dry Ingredients
Pour the blended wet mixture into the bowl with the dry ingredients. Stir everything together until a thick, uniform batter forms. Be sure to mix well so that all ingredients are evenly distributed.
7. Adding the Dried Fruits
Drain the soaked dried fruits and gently fold them into the cake batter. These fruits will add bursts of natural sweetness and a chewy texture to the final cake.
8. Incorporating the Baking Soda
Finally, add the baking soda to the batter and mix thoroughly. The baking soda helps the cake rise, giving it a light and airy texture despite its dense, hearty ingredients.
9. Baking the Cake
Transfer the cake batter into your prepared mold, spreading it evenly with a spatula. Preheat your oven to 180°C (350°F). Bake the cake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. This ensures that the cake is fully cooked through.
10. Cooling the Cake
Once baked, remove the cake from the oven and allow it to cool completely in the mold. This step is essential for preventing the cake from breaking apart when unmolding.
Almond Cream Topping
While your cake is cooling, you can prepare a delicious almond cream that pairs perfectly with the natural flavors of the carrot and oat cake.
1. Soaking the Almonds
Soak the raw almonds in water for about 12 hours. This softens the almonds and makes them easier to blend into a smooth cream. Once soaked, rinse the almonds thoroughly to remove any residue or impurities.
2. Peeling the Almonds
After soaking, place the almonds in warm water for 15 minutes to help loosen the skins. Once softened, remove the skins from the almonds. This step is optional, but it will give your almond cream a smoother texture.
3. Blending the Almond Cream
Place the skinned almonds in a blender or food processor. Add ½ cup (125 ml) of water and 1 teaspoon of vanilla extract. Blend the mixture until smooth and creamy. If the cream is too thick, add a little more water until you achieve your desired consistency.
4. Chilling the Almond Cream
Transfer the almond cream to a container and refrigerate it until you’re ready to use it. Chilling the cream allows it to thicken slightly, making it the perfect topping for your vegan carrot and oats cake.
Presentation and Serving Suggestions
Once your cake has cooled completely, carefully unmold it and place it on a serving platter. Slice the cake into generous portions and serve each slice with a spoonful of chilled almond cream on top. You can also sprinkle a little extra cinnamon or garnish with fresh fruit for added flair.
This vegan carrot and oats cake makes a delicious and nutritious dessert, perfect for special occasions or as a wholesome snack. Enjoy it with a cup of herbal tea or coffee for a delightful treat.
Nutritional Information
This cake is packed with fiber, healthy fats, and naturally occurring sugars from fruits. It’s free from refined sugar, making it a healthy choice for those looking to avoid processed ingredients. Here’s an approximate breakdown per serving (based on 10 slices):
- Calories: 200 per slice
- Protein: 5 g
- Fat: 10 g (from almonds, walnuts, and olive oil)
- Carbohydrates: 24 g
- Fiber: 4 g
This cake is not only delicious but also nutritious, making it a great option for those following a vegan, sugar-free, or whole foods diet. Enjoy!
