Ingredients:
- 2 1/4 cups Cassava Flour
- 1 cup Maple Sugar
- 1 1/2 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 tsp Nutmeg
- 2 tsp Cinnamon
- Egg Replacement Equivalent to 1 Egg (We use Bob's Red Mill)
- 1 1/2 cups Avocado Oil
- 1 1/2 cups Grated Carrots
- 1 Honey Crisp Apple, chopped
- 1 cup Organic Apple Sauce
- 1 tbsp Vanilla
- 1 batch Vegan Butter Cream Icing (see below for recipe)
- 1 1/2 cups or 1 bar Pascha Vegan White Chocolate
- 2 tbsp Coconut Oil
Directions:
- Preheat oven to 350°F.
- Spray and line with parchment paper two - 8 inch round pans.
- Whisk cassava flour in the bag and spoon into measuring cup from bag. Add to bowl.
- Add maple sugar, baking powder, baking soda, salt, nutmeg and cinnamon. Whisk and set aside.
- Prepare your egg replacement (We used Bob’s Red Mill). Set aside.
- In another bowl add egg replacement, avocado oil, carrots, chopped apple, apple sauce and vanilla mixing well.
- Gradually add the dry to the wet ingredients mixing until incorporated. This mixture has a thicker consistency. Not a batter that pours so don’t be alarmed.
- Add too prepared pans and bake until toothpick in center comes out smooth, about 30 minutes.
- Once cake is done, cool in pans for 10 minutes. Then remove from pans and finish cooling on racks.
- While cake is baking make the Vegan Buttercream icing and set aside.
- Once cake is completely cooled begin to ice the first layer. This layer of icing will be thicker than the top so keep this in mind.
- Add top layer and ice as smoothly as possible.
- Begin melting your white chocolate using a double boiler over low heat, stirring often.
- Once white chocolate is melted stir in coconut oil.
- Now pour over top of cake covering the entire top of cake as best as you can.
- Take a spatula and smooth the chocolate on the top.
- Put in refrigerator for 10 minutes and remove. Sprinkle white chocolate chips and cinnamon on top.
- Serve immediately or return to refrigerator. If in the refrigerator, take out about 30 minutes before serving. Enjoy!
Fun Tip: Sprinkle some white chocolate chips in between layers for that added YUM.
Vegan Butter Cream Icing
Ingredients:
- 2 cups Monk Fruit or Other Desired Sugar
- 1 cup Vegan Butter
- 1 tbsp Vanilla
Directions:
- Add above ingredients to a bowl and mix well.
Video music by Pavel Bekirov
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