Vegan carrot cake with cashew cream
A vegan carrot cake with creamy cashew frosting, crunchy pecans and a pumpkin spice syrup with Kikkoman Soy Sauce—cosy, balanced and full of gentle umami depth.
Ingredients
Cake:
Cashew cream:
Soy pumpkin spice syrup:
Additionally:
Nutritional facts (per portion):
3,171 kJ / 758 kcalPreparation
Step 1
1 tbsp ground flaxseed – 3 tbsp water – 80 g spelt flour – 40 g sugar (vegan) – ½ tsp baking powder – ¼ tsp bicarbonate of soda – ½ tsp cinnamon – ¼ tsp ginger – 1 pinch nutmeg – 100 g finely grated carrot – ½ tbsp Kikkoman Naturally Brewed Soy Sauce – 30 ml rapeseed oil – 20 ml almond milk – 20 g raisins
Combine the flaxseed with the water, mix and leave to stand for 10 minutes to thicken. In one bowl, mix the flour, sugar, baking powder, bicarbonate of soda, cinnamon, ginger and nutmeg. In another bowl, mix the carrot, Kikkoman Soy Sauce, oil and the soaked flaxseed mixture. Combine the contents of both bowls, add the raisins and mix well. Pour into a baking tin lined with baking parchment and bake at 180 °C (top and bottom heat) for 30 minutes. Leave to cool completely.
Step 2
60 g cashews soaked in cold water for 6 hours – 40 ml almond milk – 1 ½ tbsp maple syrup – 1 tsp lemon juice
Drain the cashews and place them in a food processor. Add the almond milk, maple syrup and lemon juice. Blend in pulse mode, scraping down the sides halfway through, until smooth and fluffy. Chill in the fridge.
Step 3
40 ml water – 30 g vegan sugar – 40 g pumpkin purée – ½ tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tsp vanilla sugar – ¼ tsp cinnamon – 1 pinch ginger – 1 pinch nutmeg – 2 cloves – 1 small star anise
In a small saucepan, combine the water, sugar, pumpkin purée, Kikkoman Soy Sauce, vanilla sugar, cinnamon, ginger, nutmeg, cloves and star anise. Simmer over a low heat for about 10 minutes, stirring occasionally, until the syrup thickens. Strain and leave to cool.
Step 4
½ tsp unsweetened cocoa powder – 20 g pecans
Spread the cashew cream over the cooled cake, dust with the cocoa powder, drizzle with the pumpkin spice syrup and sprinkle with the pecans.
Tip
You can replace the Kikkoman Soy Sauce with Kikkoman Less Salt Soy Sauce or Kikkoman Gluten free Tamari Soy Sauce—both sauces are vegan.
Cashews can also be soaked in hot water (80 °C) for 40 minutes, but soaking them for 4–6 hours (or overnight) in cold water results in a lighter, creamier texture.
Recipe-ID: 1638
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1 tbsp ground flaxseed – 3 tbsp water – 80 g spelt flour – 40 g sugar (vegan) – ½ tsp baking powder – ¼ tsp bicarbonate of soda – ½ tsp cinnamon – ¼ tsp ginger – 1 pinch nutmeg – 100 g finely grated carrot – ½ tbsp Kikkoman Naturally Brewed Soy Sauce – 30 ml rapeseed oil – 20 ml almond milk – 20 g raisins
Combine the flaxseed with the water, mix and leave to stand for 10 minutes to thicken. In one bowl, mix the flour, sugar, baking powder, bicarbonate of soda, cinnamon, ginger and nutmeg. In another bowl, mix the carrot, Kikkoman Soy Sauce, oil and the soaked flaxseed mixture. Combine the contents of both bowls, add the raisins and mix well. Pour into a baking tin lined with baking parchment and bake at 180 °C (top and bottom heat) for 30 minutes. Leave to cool completely.
60 g cashews soaked in cold water for 6 hours – 40 ml almond milk – 1 ½ tbsp maple syrup – 1 tsp lemon juice
Drain the cashews and place them in a food processor. Add the almond milk, maple syrup and lemon juice. Blend in pulse mode, scraping down the sides halfway through, until smooth and fluffy. Chill in the fridge.
40 ml water – 30 g vegan sugar – 40 g pumpkin purée – ½ tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tsp vanilla sugar – ¼ tsp cinnamon – 1 pinch ginger – 1 pinch nutmeg – 2 cloves – 1 small star anise
In a small saucepan, combine the water, sugar, pumpkin purée, Kikkoman Soy Sauce, vanilla sugar, cinnamon, ginger, nutmeg, cloves and star anise. Simmer over a low heat for about 10 minutes, stirring occasionally, until the syrup thickens. Strain and leave to cool.
½ tsp unsweetened cocoa powder – 20 g pecans
Spread the cashew cream over the cooled cake, dust with the cocoa powder, drizzle with the pumpkin spice syrup and sprinkle with the pecans.
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