Whole Wheat Carrot Plum Cake

1 comment

The feature of this cake is that, unlike common plum-cakes, here you use brewer’s yeast, and therefore it requires a rising time before baking. This gives the cake a smooth and moist texture, even after several days!

Ingredients:
300 gr of whole wheat flour
100 gr of all purpose flour
300 gr of carrots
4 tablespoons of almond flour
50 gr of fresh brewer’s yeast
3 tablespoons of extra virgin olive oil
4 tablespoons of brown sugar
1 pinch of salt
grated lemon zest
1 tablespoon of liqueur
icing sugar and chopped blanched almonds

Method:
Dissolve the yeast in a glass of lukewarm water. Clean the carrots, chop and process them with a food mixer, with a little soy milk, not reducing them in a pulp. Sieve the white flour with the whole wheat one, add carrots, lemon zest, oil, sugar, almond flour, salt, liquor and yeast. Knead until you get a compact and firm dough; if not, add more white flour. Let it rise for 2 hours, covered and in a warm place. Place it in a oiled plum-cake mold and bake at 180 degrees for 45 min. Once cooled, prepare the frosting with powdered sugar, adding 5 tablespoons of powdered sugar and 2 of cold water in a cup, and stir until you get a white creamy sauce. Spread the frosting evenly on the plum-cake. Then, pour a generous handful of chopped almonds on the frosting, still wet, so that they will get “glued”. Serve it, possibly with a cup of vanilla flavoured tea.

Chef: Bronwyn from VeganBlog

  1. Cassandra78 22 February 2011 at 14:36

    I love cakes made with bread dough! This one must be so good and tasty. I’ll definitely give it a try



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