This recipe has been veganize by my wife. The cake tastes very good with a hint of orange.
Perfect cake to have with a hot drink.
1 orange, unpeeled, coarsely chopped, de-seeded
150g vegan margarine
3/4 C raw sugar
2 Egg replacement serves
300g carrots grated
21 1/2C wholemeal flour
110g almond meal
3 Tbsp baking powder
1/2 cup flaked almonds
Coconut vegan cream, to serve
Preheat oven to 180°C.
Line a round cake tin and side with non-stick baking paper
Place the orange in the bowl of a food processor and process until finely chopped.
Add the vegan margarine, raw sugar and egg replacement
Process until well combined.
Add the carrot, flour, almond meal and baking powder and process to combine
Pour the mixture into the prepared pan. Top with flaked almonds.
Bake in oven for 1 hour 10 minutes or until the cake is ready.
Leave to cool for an hour
Serve with coconut vegan cream