Posts Tagged chocolate

Chocolate Carrot Cake for Coeliac Vegans

I was hunting around for a vegan carrot cake recipe I might hack to use with buckwheat flour—I recently bought some, so I am keen to use it—when I suddenly wondered: what would a chocolate carrot cake taste like?  Dianna Rattray seemed to think it would taste okay, so I started out from her recipe.  Oh—I recently bought a juicer, and I love carrot juice, so I used the leftover carrot pulp, rather than grated carrot.  The cake came out moist, heavy and mealy, with a rich chocolate taste.  The carrot added to the texture, but I could hardly taste it at all.

How I made it:

  • 1 cup carrot pulp
  • ½ cup natural cane sugar (sucanat)
  • 3 tbsp agave nectar (golden syrup will do)
  • ½ cup olive oil (a lighter vegetable oil might be better)
  • 1 cup Tesco exotic fruit juice (I needed to use it up!)
  • 1½ cups buckwheat flour
  • 1½ tsp baking powder (more might be in order—my cake did not rise very much)
  • ½ cup cocoa powder
  • 1 tsp cinnamon
  • ½ tsp salt

Mix the carrots, sugar, syrup and oil in a mixing bowl.  Pour on the boiling water and set aside.

In a separate bowl, sift the remaining ingredients together and combine.  Add to the carrot mixture and mix thoroughly.

Spoon into a square or rectangular baking tin (I used a 7″x8″ flexible silicone baking tin), and bake in a pre-heated oven at 175°C (350°F) for 30–35 minutes.  (I gave it 30 minutes at ~165°C in my fan oven.)

You can safely double the amount of carrot pulp, I think.  This cake will probably keep best in the fridge.  I made twenty pieces like the ones shown, and they go well warm with syrup, or cold and alone (sniff).

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