Vegan Easter Brunch

Cake:

• 100 gr almonds
• 200 gr carrots
• 150 gr raw cane sugar
• 100 gr margarine
• 100 ml plant-based milk (oat, soy or almond)
• 80 gr chopped marzipan
• 100 ml sparkling water
• 300 gr spelt flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1 tsp vanilla
• pinch of salt

Frosting:

• 50 gr margarine
• 50 gr soy mousse (or cream cheese)
• 120 gr powdered sugar
• vanilla
• cinnamon

Cake:

1. Preheat the oven to 180°C (356°F)
2. Grind the almonds, wash the carrots and grate them – put both to the side
3. Mix sugar, milk and margarine evenly
4. Add the chopped marzipan and sparkling water and mix evenly
5. Mix all dry ingredients: flour, baking powder, baking soda, cinnamon, vanilla and salt
6. Add them to the moist ingredients little by little
7. Now add the almonds and carrots and mix them along
8. Fill the dough into a greased and floured cake pan and bake for 45-50 minutes – check with a stick if well done
9. Let it cool off and dissolve from the pan

Frosting:

1. Whip the soy mousse with margarine using a hand mixer or a food processor, add the powdered sugar little by little as well as cinnamon and vanilla
2. If the frosting turns out too thin, place in fridge for a while