Halfed the measurements, subbed in walnuts, soya Milk, dark brown sugar and GF flour. Couldn't help myself so I added 1tsp of each nutmeg, cinnamon and ginger. It came out fab! Really moist! I thought 200g of sugar was a lot so I used 150, which was perfect for us. Served 10! Oh and 25 mins the oven was enough time.
Thanks a lot for the recipe, the cake turned out delicious, even though I didn't have a lot of the ingredients and basically modified it to suit what I had in my pantry. I substituted: buckwheat for white flour; 200g ground almonds for 100g ground almonds + 100g dessicated coconut; coconut sugar for half demerara/half brown castor sugar; raisins for dried fruit (a mix of raisins, orange peel, sultanas, pineapple, apricot etc); 600ml almond milk for 200ml almond + 400ml semi-skimmed milk; coconut oil for rapeseed oil; and I reduced the sugar overall to 300g - it was plenty sweet. So it's not really the exact recipe anymore I admit, but the proportions work really well and the cake lends itself to modifications.
For new sceptical vegans who worry about tasteless vegan recipes. Worry no longer. Deliciously Ella is more than her name. Made this vegan carrot cake at home with my mans. (We have never baked before) and it was absolutely stunning. Thank you Ella. 💕
This cake is absolutely amazing, I was blown away by how good it was! I personally love the spiciness of carrot cake so would add some cinnamon, nutmeg, cloves, ginger or other spices that you like :)
This was our vegan Easter dinner desert. My cake rose as high as any two layer cake I've ever made. I'm a new vegan. The cake is delicious, the icing is a great addition and would be too much if it was all over the cake, imo. I never knew cashews could be so rich! I too added extra spices - all spice, nutmeg, ginger. And it wasn't hard at all to make. I baked mine at 350 for 35 minutes. A favorite for my recipe collection.
I made this today, halfed the recipe though and did some of the proposed swaps --> regular flour and brown sugar (Only used about 150g sugar instead of 200g) Also used soymilk instead of almond and skipped the raisins lol This was so easy to do! And it came out amazing, my entire (non-vegan) family loved it and it's almost gone now! I will definitely make this again :)
@@nayliczar Yep, it was really good, but I'm sure you could leave it out or replace it with a simple lemon-powdered sugar frosting. I just boiled the cashews instead of soaking them bc I made this quite spontaneously (You can find instructions on this online). I'm not sure if my food processor was too weak or if it was bc I made a smaller amount but I eventually had to switch to a hand blender (the wand-looking thing, not really sure what it's called in English) Also had to add more plant milk than the recipe says. And I added way more cinnamon :D Hope this helps :)
i just made this cake and it turned out more like a bread-ish texture, also the icying tastes horrible like sweet cashew nuts, ive added way more almond milk and lemon juice to make it more fresh that worked out well
Hi Ella, Just started watching your recipes and videos, it’s so nice to know how we can still have a little indulgence with out going over the top and then feeling guilty about it. Thank you for sharing I’m learning so much from you. Keep up the good work. You make everything so simple. Thank you 🌺
Made the recipe exactly as stated (had to convert measurements as I don't have a scale) and it came out wonderfully! Picky husband even ate half of it. Thank you so much!
@@Dengee I halfed the measurments and didn't put any raisins, then for the taste I added 1 tsp of ground ginger and 2 of cinnamon powder in the cake batter. For the flaxseed egg I just put 1.5 tsp for 1.5 tsp of water mix separatly and then combine. The cake did rise nicely and was super moist. Hope it helps ;)
I have a questions. first i want to thank you for the recipe I tried it out yesterday and it came out very tasty, I don't like raisens so i skipped them. Is it supposed to come out fudgy from the inside? or is it supposed to be a bit crumbly ?
I made this yesterday skipping the raisins and it's so heavy. Didn't rise at all.. It seems nice and crumbly in the video but mise was an absolute stodge.. :( might try halving the doses and add some vinegar to react with the bicarb and rise better 🤷🏼♀️
Why do you use ground almonds?i would say its necesary and can you use almond flour and what if you have no almonds or almond flour?can you add equal amount of flour?
180C fan forced, you can't bake cakes at 180F. 180C is 350F, but if you don't have a fan forced oven, you'd use 390-395F (though I hope you baked your cake by now but this answer might help someone else eventually :) )
i just made this cake and it was delicious and so quick and easy! I halfed the amount of sugar and it was still very sweet. Also I put in ginger and some cinnamon and clove. Very nice.
Dear Ella, I've tried your apple muffin recipe and this... I changed all the flour to gluten free one.... but, somehow I don't know why the cake seems sticky and hardly cooked so the inner part still sticky... so I oven more time but the top surface became dry and hard to bite..... please help me..... I wanna make this 2 cakes.... I tried the cooked part and so delicious just something not correct I don't know why
You could blend the dates with the almond milk first, that way the sweetness will be more consistent throughout the cake. This is what I do for porridge and things like that and it works really well :)
Everyone has a different preference for how sweet they like things. You could just half the sugar or even go lower if you don't like things too sweet, or even use dates blended in the almond milk first. I suspect there's that much sugar in the original recipe due to the buckwheat flour having such a strong and distinct taste.
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Halfed the measurements, subbed in walnuts, soya Milk, dark brown sugar and GF flour. Couldn't help myself so I added 1tsp of each nutmeg, cinnamon and ginger. It came out fab! Really moist! I thought 200g of sugar was a lot so I used 150, which was perfect for us. Served 10! Oh and 25 mins the oven was enough time.
Hi...thanks for sharing this...can I ask, did you half the baking soda and the baking powder measurements as well?
Shabina Shah I share the same question
Hi. Yes I halved even the measurement for that too.
Gemma O Thank you
how much of the ground almonds did you add?
Thanks a lot for the recipe, the cake turned out delicious, even though I didn't have a lot of the ingredients and basically modified it to suit what I had in my pantry.
I substituted:
buckwheat for white flour;
200g ground almonds for 100g ground almonds + 100g dessicated coconut;
coconut sugar for half demerara/half brown castor sugar;
raisins for dried fruit (a mix of raisins, orange peel, sultanas, pineapple, apricot etc);
600ml almond milk for 200ml almond + 400ml semi-skimmed milk;
coconut oil for rapeseed oil;
and I reduced the sugar overall to 300g - it was plenty sweet.
So it's not really the exact recipe anymore I admit, but the proportions work really well and the cake lends itself to modifications.
For new sceptical vegans who worry about tasteless vegan recipes. Worry no longer. Deliciously Ella is more than her name. Made this vegan carrot cake at home with my mans. (We have never baked before) and it was absolutely stunning. Thank you Ella. 💕
This cake is absolutely amazing, I was blown away by how good it was! I personally love the spiciness of carrot cake so would add some cinnamon, nutmeg, cloves, ginger or other spices that you like :)
Could you give me the measurements for the extra spices?
Would you add the spices to the sponge rather than the topping/icing yeah?! X
Looks absolutely delicious. Thank you for this recipe. I’ve been cooking and creating vegan and gluten free recipes for a long time now.
Made this for Easter. Turned out to be frickin delicious! We just reduced the sugars by about 25%.
This was our vegan Easter dinner desert. My cake rose as high as any two layer cake I've ever made. I'm a new vegan. The cake is delicious, the icing is a great addition and would be too much if it was all over the cake, imo. I never knew cashews could be so rich! I too added extra spices - all spice, nutmeg, ginger. And it wasn't hard at all to make. I baked mine at 350 for 35 minutes. A favorite for my recipe collection.
Well............I am not vegan but did this cake today....and honestly Its the best cake ever...Its just wow wow wow. Its delicious Ella.
I made this today, halfed the recipe though and did some of the proposed swaps --> regular flour and brown sugar (Only used about 150g sugar instead of 200g)
Also used soymilk instead of almond and skipped the raisins lol
This was so easy to do! And it came out amazing, my entire (non-vegan) family loved it and it's almost gone now! I will definitely make this again :)
Did you half the baking soda too?
@@ShenZA6 I did :) I think that's probably best so the whole thing isn't off balance.
kampfpudding00 Thank you
Hi there! Did you made the frosting too? ☺️
@@nayliczar Yep, it was really good, but I'm sure you could leave it out or replace it with a simple lemon-powdered sugar frosting.
I just boiled the cashews instead of soaking them bc I made this quite spontaneously (You can find instructions on this online). I'm not sure if my food processor was too weak or if it was bc I made a smaller amount but I eventually had to switch to a hand blender (the wand-looking thing, not really sure what it's called in English) Also had to add more plant milk than the recipe says. And I added way more cinnamon :D
Hope this helps :)
i just made this cake and it turned out more like a bread-ish texture, also the icying tastes horrible like sweet cashew nuts, ive added way more almond milk and lemon juice to make it more fresh that worked out well
Halved the sugar (still too sweet for the occasional sweet eater) but absolutely delicious and moist (even after a day). Highly recommended!
Hi Ella, Just started watching your recipes and videos, it’s so nice to know how we can still have a little indulgence with out going over the top and then feeling guilty about it. Thank you for sharing I’m learning so much from you. Keep up the good work. You make everything so simple. Thank you 🌺
We made this cake in a mini version (half size) and it was very delicious :) :)
Awesome 👏
Just discovered Ella...and made the cake...it is amazing and as she says 'yummy'. I'm looking at it now...x
This looks absolutely delicious! Wanna try and make some muffins out of this recipe since I’m by myself 😊
Made the recipe exactly as stated (had to convert measurements as I don't have a scale) and it came out wonderfully! Picky husband even ate half of it. Thank you so much!
I tried it with flaxseed eggs and it was delicious! Thank you for sharing
Did you change anything else in the recipe? Does the flax egg help it rise? How much flax seed? Thanks!
@@Dengee I halfed the measurments and didn't put any raisins, then for the taste I added 1 tsp of ground ginger and 2 of cinnamon powder in the cake batter. For the flaxseed egg I just put 1.5 tsp for 1.5 tsp of water mix separatly and then combine. The cake did rise nicely and was super moist. Hope it helps ;)
@@Pampy93 I much appreciate your help! I will try it out! Aloha!
I made this cake for my customer and they are love it.. thank you for share this amazing recipt. Regards from Indonesia :)
Thank you for this recipe 🎉😊, can we replace with wheat flour and jaggery, please let me know. Thank you
Oooh no es lo más rico que e visto como lo preparas muchas gracias soy fan de tú y de todo lo vegano 🙏
Ahh can’t wait to try this only by hearing the ingredients 😍🐰🥕
I have a questions. first i want to thank you for the recipe I tried it out yesterday and it came out very tasty, I don't like raisens so i skipped them. Is it supposed to come out fudgy from the inside? or is it supposed to be a bit crumbly ?
I made this yesterday skipping the raisins and it's so heavy. Didn't rise at all.. It seems nice and crumbly in the video but mise was an absolute stodge.. :( might try halving the doses and add some vinegar to react with the bicarb and rise better 🤷🏼♀️
i loved this my whole family loved it thank you
Can I use oat, rice or millet flour instead of buckwheat/plain flour?
I would recommend oat flour, because rice flour can lend a completely different texture
@@valesa3186 yeah, that may be true, thanks!
Looks great what size tins please?
Thanks for the recipe :) . Is it possible to substitute buckwheat flour for almond flour ?
this is so beautiful!!!!
Gorgeous cake! I bet it's really delicious. Love your recipes Ella! Keep it coming
Why do you use ground almonds?i would say its necesary and can you use almond flour and what if you have no almonds or almond flour?can you add equal amount of flour?
can anybody tell me about the temperature of the oven? is it 180 F? I have everything ready to put in the oven but im not sure of the temperature
180C fan forced, you can't bake cakes at 180F. 180C is 350F, but if you don't have a fan forced oven, you'd use 390-395F (though I hope you baked your cake by now but this answer might help someone else eventually :) )
@@IAmFrankieKnight thanks! 💌
This answer helped me!! Thank you!!
Love it looks delicious happy holidays
i just made this cake and it was delicious and so quick and easy! I halfed the amount of sugar and it was still very sweet. Also I put in ginger and some cinnamon and clove. Very nice.
Hi. Can oats flour be substituted for buckwheat flour?
I make mine with oat flour and totally works! :)
Look so good! Definitely trying this some time this week!
can I substitute the sugar with apple sauce instead? and if I used gluten free flour will it still be the same?
Happy Easter 🐰 thank u so much for this recipe👍🏾
Should the coconut oil be the refined one with no flavour?
This looks soo yummy!🤤Definitely going to make this. But i was wondering what the size of the cake tin is that you use?☺️
She doesn't answer, but from the video I guess they are 9'' tins.
Jasmine Riccardi thankyou! :)
Happy Easter, Ella! This looks amazing x
amazing recipe. that icing looks so delicious
Thank you Ella. I hope to make it soon!
Can I omit the ground almonds? Someone help!
Can i sub the coconut oil for sunflower oil or should i reduce the amount?
Thanks 🤍
Hi, yes you can sub. same amount :)
I don’t like buckwheat, does the cake taste at all like buckwheat or is it heavily disguised?
Thank you for the great receipt. Happy Easter everyone
I love this recipe 😍😍😍and all my family loves it
Looks so so yummy! I don't eat sugar and I'm dying to try the recipe! What can I use instead?
Palm
Sugar or honey or maple syrup ?
Can I use soya milk instead of almond milk? :-)
Dear Ella, I've tried your apple muffin recipe and this... I changed all the flour to gluten free one.... but, somehow I don't know why the cake seems sticky and hardly cooked so the inner part still sticky... so I oven more time but the top surface became dry and hard to bite..... please help me..... I wanna make this 2 cakes.... I tried the cooked part and so delicious just something not correct I don't know why
This cake tho!!! Can't wait to treat this recipe!
Nice cake
I loooove carrot cake and it’s been hard finding a recipe I like
absolutely unreal. 10/10 🤤🥕
Can orange juice be used instead of half of the milk ?
Sunflower oil instead coconut oil will work??
This looks absolutely delicious! Will have to try this recipe out :)
Looks amazing! I'm going to bake it for sure. What's the size of the baking tins? Thanks 🙏
Can you substitute oil with coconut cream?
Thanks for the fabulous recipe. I avoid coconut products, could I use Rapeseed oil instead? Thanks again
I used rapeseed oil and the cake came out well
Hi guys can I take of the ground almonds? Or no?
This is cool I will probably make quarter quantities because my household is very close minded about vegan food :(
It looks delicious! You referred to 'The Cookbook'. Which cook book is that?
Can I use honey instead of maple syrup?
I think you can totally do that :) Honey isn't vegan, but for the sweetness totally :)
someone help! is bicarbonate of soda baking powder or baking soda?
Hey its baking soda 😊
hello, is ground almond same as almond flour? and has anyone made this cake using spelt flour instead of buckwheat?
This looks amazing! Is it possible to substitute whole wheat flour for the buckwheat flour?
Do I have to use sugar in it and do I have to use maple syrup in the icing?
hi lovely can you use chickpea flour instead?
Love and light, Mae
can i use whole wheet flour?
Is there a supplement for those sugars?
My sponge cakes always rise in the centre and don’t look lovely and level like yours! Too much raising agent?
use cake strips! took me ages to discover them but now there's no going back.
@@lj8254 thanks!
Looks amazing! Might give this a go later today. 👍
what can be used as a sub to raisins? or can i skip those?
❤️. Love it. Thank u for sharing
Can I do it oil/fat free?
What can I use instead of Ground almonds? Thanks
walnuts
Could I use applesauce instead of oil?
Can i not put any types of sugar?
Could you add dates to this recipe or would it be too sweet??
Does anyone know if this cake is suitable for freezing?
Could I take the sugar out and add soaked dates instead? And same for the icing?
You could blend the dates with the almond milk first, that way the sweetness will be more consistent throughout the cake. This is what I do for porridge and things like that and it works really well :)
im making this now
Damn. That cashew icing looked amazing.
Looks yummy
This is one of my faves definitely trying this 😍
Our cake didn't rise :( we couldn't figure out why it kept rising and then shrinking...please help?! We did all the measurements as told
I am allergic to both coconut and almond milk and cinnamon and nuts. Is there any other vegan options that can be substituted in?
rice, soy or hemp milk should be ok do check first tho, cheers happy baking
Wow this looks and sounds amazing!! Carrot cake is definitely my favorite :)
Can I swap raisins for something else? 😘💕
I live in Australia, so I put my jar of coconut oil outside for a few moments, to turn it to liquid. 🥥💧
How many calories have in this carrot cake ?😍
eva guiho it doesn’t matter how many calories are in it...just make, eat and enjoy!
Jo B19 aw needed that
I just mixed the raisins and added 1tbsp honey and one maplesyrup. Enough sweetness for me...no sugar needed.
What temperature?
Just made this, is it supposed to be so doughy?
YAAAAAAAAAAAAAAAAY A VEGAN CHANEL !!!!!!!!!!!!!!
What could I use instead of sugar?
Sara Rashid dates
Am I reading this correctly: 400g of sugar??? It seems like an awful lot to me !!
Everyone has a different preference for how sweet they like things. You could just half the sugar or even go lower if you don't like things too sweet, or even use dates blended in the almond milk first. I suspect there's that much sugar in the original recipe due to the buckwheat flour having such a strong and distinct taste.
I made this yesterday and it was a disaster.. Didn't rise at all.. The only difference was I didn't put raisins in, could that be why?
Hello. I need the recipe in cups please
Would spelt flour work for this? Anyone tried it?
No but I think that would totally work! :)