Recipes
Date posted: 04/01/2022
Ingredients
| Flax eggs | 2 |
| Vegan butter | 120g |
| Grated carrots | 150g |
| Callebaut 811 dark chocolate callets | 100g |
| Everyday Favourites plain flour | 150g |
| Baking powder | 10g |
| Caster sugar | 75g |
| Brown sugar | 75g |
| Everyday Favourites ground almonds | 25g |
| Everyday Favourites ground cinnamon | 2g |
| For the icing | |
| Plant-based cream | 200ml |
| Zest of an orange | |
| Callebaut 811 dark chocolate callets | 100g |
| Cream cheese | 250g |
Method
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- Make the flax eggs by mixing the flax powder with the water
- Add the butter and grated carrots
- Mix all the dry ingredients into the mixture
- Place into prepared cake tins and cook at 160°c in an 18cm cake ring, 4.5cm high for around 25- 30 minutes.
- Leave to cool
- To make the icing, place the cream and orange zest into a saucepan and bring to the boil
- Add in the chocolate callets and emulsify
- Allow to cool to 30°c and then fold through the cream cheese
- Cover the cooled cake with the icing