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!
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