(vegan baking + other minor obsessions)
This is the first product I worked on as part of a recipe development project for inSpiral. Back when I was pastry chef there, my carrot cake was a big hit with customers. The challenge was now to come up with an equally good raw version.
A great discovery (for me) at the beginning of this process was buckwheat flour. I combined it with ground almonds and date paste to make the cake base, then carrots, sultanas and a good measure of spices. And I decided to take the cake in the direction of the tropics, so I added lots of desiccated coconut and a coconut-lime frosting. The combination is fresh, balanced and delicious.
Hmm, I can’t wait to see this cake out in the (raw) world!