A very moist, delicious and healthy Vegan Carrot and Banana Cake with flax-seed and spices, sandwiched and topped with Coconut cream frosting and Bergamot fruit preserve.
A few weeks ago it was my daughter’s name day, which in Greece we celebrate the same way we celebrate birthdays.
So, as it falls during Lent, I made this Lenten version, which does not contain any eggs or animal products.
I chose to make a vegan carrot cake, using flaxseed as an egg substitue.
I’ve used this in the past and I know that the flaxseed should be ground and soaked in water.
To replace one egg, whisk together 1 tablespoon (7 grams) of ground flaxseeds with 3 tablespoons (45 grams) of water until fully absorbed and thickened.
As we are in Athens, unfortunately my spice griinder, which is an attachment to my Kenwood mixer, is in Asisni.
My idea was to soak the flaxseed in order to soften it and then grind them in a small food processor I have in Athens.
Unfortunately, that didn’t work as they are too hard to mash and stayed almost intact.
I was lucky enough to have ripe bananas at home, which I used as the binder for the cake as well as the egg substitute.
The cake turned out delicious and you really couldn’t tell that it was vegan.
Nutritional value of flaxseed
Flaxseed are packed with many nutrients.
Although the flaxseed did not act as an egg substitute but still they added a lot to the cake:
They are high in Omega-3 fats, they are a rich source of lignans, vitamin B1 and and copper.
They are also a good source of the minerals, dietary fibre etc. which make the cake very nutricious and healthy.
The resulting flavor is just like carrot cake with a hint of banana and it tastes amazing with the vegan coconut whipped cream icing.
- 340 grams all-purpose flour
- 35 grams corn flour (starch)
- 4 flax eggs (4 tbsp ground flax seed + 10 tbsp water)
- 3 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp cloves
- 1/2 teaspoon salt
- 1 cup coconut or almond Milk
- 1 sachet orange flavor vanilla sugar
- 1 cup sugar
- ½ cup extra virgin olive oil
- ½ cup corn oil
- 1 tbsp red wine vinegar
- 1 packed cup grated carrots (270 grams before peeling)
- 1 banana (260 grams) before peeling
Vegan Coconut Whipped Cream:
- 2 cans (800 ml) coconut cream
- 2 tbsp icing sugar
- 1 packet vanillin powder
- 2 tbsp citrus water (optional)
- ¼ cup desiccated coconut
- Bergamot syrup (optional)
- Bergamot preserve (optional)
- Preheat the oven to 180°C and grease and flour a 24 - 26 cm spring form pan, lined with parchment paper.
- Soak the flaxseed.
- Peel the carrots, cut them into smaller pieces and grind them in a food processor. If the carrot is not very fine, add some fluid (I added some of the milk). In the same food processor, add the banana and flaxseed and mash.
- Sieve the flour, corn flour baking powder, baking soda, cinnamon, cloves and nutmeg. Mix in vanilla sugar and salt.
- In the mixer bowl, beat together the olive oil, corn oil and sugar.
- Add the almond milk.
- Add the pureed carrot, banana and flaxseed mixture.
- Finally add the flour mixture and mix until combined.
- Empty the mixture in the prepared pan.
- Bake for 50 - 55 minutes or until a knife inserted in the middle, comes out clean.
- Let the cake cool completely before frosting.
- Invert the cake and remove the parchment paper.
- Cut the cake in the middle and wet each piece with bergamot syrup.
- Add half of the coconut whipped cream in the middle and add some pieces of bergamot preserve.
- Cover with the remaining coconut cream.
- Decorate the cake with coconut and bergamot preserve..
- Store the cake in the refrigerator up to one week.
Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 495Total Fat 26gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 21gCholesterol 19mgSodium 404mgCarbohydrates 61gFiber 4gSugar 28gProtein 6g