Ginger-Nut-Coconut-Carrot Tea Time Cake
Preheat the oven to 180 ºC (350 ºF). Line two 8″ round springform cake pans or one 9″×13″ baking pan or a cake loaf tin with parchment paper.
In a medium-sized mixing bowl, mix the flour, baking powder, baking soda, salt, and ground spices.
In a large mixing bowl, mix the soy milk (or pineapple juice), jaggery, date paste and vanilla. Add the dry ingredients to the wet and combine well with a hand mixer or a strong fork. Fold in the nuts, raisins, ginger, coconut and carrot.
Divide the batter evenly between the two round pans, or spread in the rectangular pan, and bake for 40 – 45 minutes. Allow to cool in the pans. Remove from the pans.
For the Cream
Blend the cashew nuts with the date paste until a drizzle consistency is obtained. Drizzle over the cake. Slice and serve.
Serves 12-14
Note
This recipe contains jaggery and is not suitable for those who are working on disease reversal.
Photo by Vanita Tipnis
- Desserts
ingredients
- 3 cups finely processed/grated cauliflower florets
- 1 cup + 2 tbsp almond flour
- 4½ flax eggs (1 tbsp ground flaxseed in 3 tbsp of water = 1 flax egg)
- 4 tbsp nutritional yeast (optional, but recommended because it adds a cheesy flavor)
- 1 tsp unrefined salt
- 1 tsp dried rosemary
- 1 tsp garlic powder
- Freshly ground pepper to taste
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