Vegan rooibos & carrot cake with a cream cheese topping

img_1198

 

Ingredients for the cake
2/3 cup walnuts, chopped
3 cups self-raising spelt flour
3/4 cup coco shreds
1 cup coconut blossom sugar
3 egg replacer
2 tbsp mix for spiced cookies
1/3 cup rooibos tea, chilled
1/3 cup oat milk
1 tbsp apple cider vinegar
2/3 cup olive oil
2 tsp vanilla essence
4 1/2 oz carrots, shredded

Creamcheese topping
2 1/4 cup vegan creamcheese
2 cups 3 tbsp powder sugar
2/3 cups walnuts or any other nuts you desire

How to
1. Preheat the oven to 180C or 350 F.
2. Sieve the flour in a large bowl, add the coco shreds, coconut blossom sugar and the mix spiced cookies into the flour.
3. Chop the walnuts and add the into the flour, pour the egg replacer, rooibos tea, olive oil and the vanilla essence mix until smooth.
3. Pour the apple cider vinegar into the oat milk in separate  glass, stir well and let it rest for a couple of minutes and pour it into the mixture together with the shredded carrots, mix until everything is combined.
4. Line the bottom of your springform cake tin (you will need a good, leakproof) with baking parchment or grease the springform very well.
5. Bake the cake for 45 minutes in the middle of the oven or until a toothpick comes out clean.
6. Let the cake cool down voor 10 minutes before you open de cake pan. Let the cake cool down completely.
7. Meanwhile, mix the creamchees with the powder sugar en spread it over de cake. Garnish with walnuts, coco flakes or with anything you desire & enjoy!

Bon appétit!