Vegan Carrot Cake

Tags:

Yield:

1.0 servings

Added:

December 10, 2010

Creator:

Related Cooking Videos

ROUXBE COOKING SCHOOL & COOKING CLASSES

Add comment

Print This Recipe

Print This Recipe

Ingredients

1 lb tofu

1 cup carrot juice

1 carrot, grated

1/2 cup date sugar (ground dates)

1/4 cup whole wheat flour

1 tbs orange rind

1 tsp vanilla extract

1 tsp almond extract

1/2 cup ground walnuts

Preparation

1

Preheat oven to 350 degrees. Chop tofu, then add to blender and combine with carrot juice, tahini, grated carrot, date sugar, flour, orange rind, vanilla and almond extract. Blend well.

2

Prepare an eight inch springform pan by oiling with soy oil butter and then coating the bottom and sides with ground walnuts. This is the crust.

3

Pour the batter into the prepared pan and bake for 40 minutes. The top will appear puffy and nearly black.

4

Remove from oven and refrigerate several hours before serving. Once the cake has cooled, the top will sink back down, forming a dark "crust".

5

To serve, remove springform rim and slide cake onto a serving plate.

Tools

Related Recipes