Quadruple C – what a name! Sorry, but I just love creating silly names for new recipes, and this is kind of a continuance of my ‘Triple C – Chocolate Cranberry Cake’. I’ve baked the Triple C for an x amount of times and I’m still lovin’ it, but to not get completely fed up with it, I felt the urge to create a new cake recipe and – really uncommon for me – without cocoa or chocolate. Well, this is the result, and for a cake without chocolate, I think it’s very delicious, almost a bit healthy and the spices get you in the mood for the colder time of year.
Ingredients for a full 26cm (11″) cake pan are:
- 2 cups of your preferred flour (I used rye and wheat flour)
- half a cup shredded coconut (‘Kokosflocken’)
- 1 cup sugar
- half a cup shredded almonds
- 1 tbsp baking soda
- 1 tsp cinnamon
- a pinch of ground cloves (about a quarter teaspoon)
- half a medium-sized carrot
- 1 cup rape seed oil
- half a cup plant milk
- half a cup water
- 1 tbsp vinegar
- vanilla essence or ground vanilla
Put all dry ingredients (first paragraph of the list) in a big bowl and blend with an egg whisk (‘Schneebesen’).
Preheat the oven to about 175 °C (350 F). Get your carrot ready…
…and start shredding!
This GIF actually shows a lot more: You see my beloved chia seeds and agave syrup in the back, a jar of my homemade Snickers Spread, the latest edition of the German vegetarian society’s magazine (Vebu) on the right, and for all those Germans who recognise the flour packaging – yes, I do shop at Aldi sometimes, I admit ; )
In the end it should not be more than a big handful of shredded carrot.
Add the liquid ingredients and mix well with a hand blender.
Now line your cake pans with parchment paper or use silicon ones – I’m a huge fan! I used two small cake pans and a bigger silicon one. Bake for about 35 to 45 minutes: 35 minutes, if you fancy a gooey consistency like I do, or leave it in longer if you want a dryer cake.
Decorate with icing sugar, frosting or vegan butter cream and – enjoy!
/Thanks for reading! If you like my stuff (or have suggestions), feel free to like, share and/or leave a comment. You can also join me on Facebook. Every like & comment welcome!
12 thoughts on “Quadruple C – Coco Cinnamon Carrot Cake”
I like what I’m seeing here! You have such a fantastic looking bake! =)
Thanks a lot :) Definitely going to check out your blog as well.
I do not see any sweetener, is it completely without any sweetener?
Oh no, thanks a lot – just corrected it. Would be wonderful if it worked without any sweetener ;)
i like the gif most ;-) no, it looks really delicious and i’m definitely gonna try it. and thanks for following me, so happy to see!!
Haha, I love gifs as well ;) So much fun to play around with. Thanks! And with such a title, wow, I HAVE to follow you ;)
I finally baked this cake yesterday. Very tasty.
Yeah cool! Glad you liked it :)
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Habe den Kuchen diese Woche gleich auf 2 Geburtstage mitgenommen. (1x für eine Freundin, die Veganerin ist und dann – weil er so gut geschmeckt hat – für meine Mutter. ^^) Sowohl bei Veganern als auch bei Nicht-Veganern ist er super gut angekommen und mir schmeckt er auch richtig gut! Den hab ich nicht das letzte Mal gebacken. :)
Ganz liebe Grüße!
Oh wie cool – das freut mich, liebe Rose! Ganz liebe Grüße mal an dich xx