Vegan Carrot Cake

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Ingredients

1 lb tofu
1 cup carrot juice
cup tahini
1 carrot, grated
1/2 cup date sugar (ground dates)
1/4 cup whole wheat flour
1 tbs orange rind
1 tsp vanilla extract
1 tsp almond extract
1/2 cup ground walnuts
soy oil butter

Preparation

1
Preheat oven to 350 degrees. Chop tofu, then add to blender and combine with carrot juice, tahini, grated carrot, date sugar, flour, orange rind, vanilla and almond extract. Blend well.
2
Prepare an eight inch springform pan by oiling with soy oil butter and then coating the bottom and sides with ground walnuts. This is the crust.
3
Pour the batter into the prepared pan and bake for 40 minutes. The top will appear puffy and nearly black.
4
Remove from oven and refrigerate several hours before serving. Once the cake has cooled, the top will sink back down, forming a dark "crust".
5
To serve, remove springform rim and slide cake onto a serving plate.

Tools

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Tags:

vegan
egg-free
dairy-free
desserts

Yield:

1.0 servings

Added:

Friday, December 10, 2010 - 1:02am

Creator:

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