Vegan squash and carrot cake

Name: Vegan squash and carrot cake
Prep time: 40 min
Total time: 160 min
Yield: 15
Ingredients: 300 g white flour; 100 g ground hazelnuts; 2 tsp baking powder; 1 tsp sodium bicarbonate; 90 g cane sugar; 90 g sugar; 80 g icing sugar; 3 dl oat drink; 230 g squash; 100 g carrots; 1 dl rapeseed oil; 2 tsp gingerbread spice; ½ tsp salt

Vegan Baking sweet bake

Total: 2 hr 40 min. | Active: 40 min.

vegan, lactose-free

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Carrots and squash! The combination of these two vegetables not only tastes great in a soup but also lends itself beautifully to a moist squash and carrot cake. This complementary duo declares its love for the wonderful season of autumn with every bite.

Recipe by:
Lara - Vanillacrunnch

Ingredients

for 15 pieces

Squash
230 g	squash, cut into pieces
	water, boiling

Batter
3 dl	oat drink
300 g	white flour
100 g	ground hazelnuts
2 tsp	gingerbread spice
2 tsp	baking powder
1 tsp	sodium bicarbonate
½ tsp	salt
90 g	cane sugar
90 g	sugar
1 dl	rapeseed oil
100 g	carrots, finely grated

Icing
80 g	icing sugar
1 tbsp	water

How it's done

Squash

Cook the squash in boiling water for approx. 20 mins. until very soft. Drain the squash, leave to cool.

Batter

Puree the squash with the oat drink until smooth. Mix the flour, hazelnuts, gingerbread spice, baking powder, bicarbonate of soda and salt in a bowl. Mix in the squash & oat drink mixture, sugar, oil and carrots. Transfer the batter to the prepared tin.

Bake

Approx. 50 mins. in an oven preheated to 180 °C (convection). Remove from the oven, allow to cool slightly in the tin, remove from the tin and leave to cool completely on a rack.

Icing

Mix the icing sugar and water to make a thick icing, spread on top of the cake.

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