Vegan Easter Brunch

VEGAN

Ingredients

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

Instructions

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

Notes

The carrot cake tastes almost better the next day – I like to bake it the day before and keep it covered at room temperature, adding the frosting just before serving. For a relaxed Easter brunch I prepare the braid, quiche and pancake batter the evening before and only bake fresh in the morning. If you don't like marzipan, simply leave it out and add 1–2 tbsp more sugar.