This no-bake vegan carrot cake is perfect for when you want to indulge your sweet tooth, but don’t want to break the January diet. It’s packed with wholefoods ingredients, and thanks to the fact it doesn’t need to be baked it’s wonderfully moist and retains all the nutrients and flavours of the natural ingredients.
No-bake vegan carrot cake
Recipe by Natvia (www.natvia.co.uk)
GF SF DF EF V MF
Ingredients
Cake:
- 2 carrots, grated
- 1 cup prunes
- ¾ cup walnuts
- ¼ cup cashews
- ½ cup sunflower seeds
- 1 teaspoon Vanilla extract
- 1 cup desiccated coconut
- 1 Tbs Natvia sweetener
- Pinch of salt
- 1 teaspoon ground cinnamon
Lemon Cashew Icing:
- 1 cup raw cashews
- 2 tbs coconut cream
- ¼ cup coconut oil
- 1 tbs lemon juice
- 1 tsp Natvia sweetener
- Ground cinnamon, for sprinkling
Method
- Combine all the ingredients for the cake in a food processor. Pulse until the mixture is fine and just starts to come together. If you pinch some between your fingers it should hold together.
- Pack firmly into a baking paper lined 20cm x 15cm square cake tin, smooth the top and refrigerate.
- To make the icing soak the cashews for 15 minutes – 1 hour, in hot water. Drain and rinse. Combine the soaked cashews, coconut cream, coconut oil, lemon juice and Natvia in a blender or food processor and blitz until smooth. Smooth over the top of the cake and sprinkle over the extra cinnamon. Refrigerate for 1 hour.
