A very moist, delicious and healthy Vegan Flaxseed Carrot and Banana Cake with 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.
Vegan Coconut Whipped Cream:
Serving Size: 1
Amount Per Serving: Calories: 495 Total Fat: 26g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 21g Cholesterol: 19mg Sodium: 404mg Carbohydrates: 61g Fiber: 4g Sugar: 28g Protein: 6g