Vegan carrot and zucchini cake

Ingredients for 1 servings:

• 2 carrots
• 1 zucchini
• 250 g wholemeal spelled flour (organic)
• 4 tsp soy flour or soy granules, ground
• 250 ml rapeseed oil or olive oil
• 2 tbsp nut butter (peanut butter)
• 2 tsp psyllium if needed
• 1 tsp cinnamon
• 100 g agave syrup
• 80 g walnuts
• some jam (date jam)
• 250 g soy yogurt (yogurt alternative) (vanilla flavor or plain)
• 50 ml oat milk (oat drink)
• 4 tsp psyllium husks
• 50 g agave syrup
• 1 packet of vanilla sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 6 hours 40 minutes; Total time approx. 6 hours 50 minutes

healthy and still sweet

Grind all the coarse ingredients and mix everything together. If the batter is too runny, stir in the psyllium husks. Pour into a silicone baking dish and mix with a little date jam. Bake at 180°C (convection oven) for 40 minutes. For the topping, stir all the ingredients repeatedly to avoid lumps. Let the cake cool, then spread the topping on top, then refrigerate.