Like I said, veganism has taken over our dinner table conversations. And when you live in a house of people who live to eat (myself included), we’re constantly figuring out how we can have ‘our cake, and eat it too’… (see what I did there ;))
Any diet form should ideally become a lifestyle – one that can be easily adapted into without feeling remorse of FOMO of stuff that you usually like to indulge in. Refraining, resisting, controlling – a few words I don’t like – should not be a major part of any lifestyle. And cake is an integral part of my household life. I never enjoyed baking cakes without eggs but I used my go-to solution – Flaxseed Egg – to help with the binding. With the gorgeous seasonal red carrots and earthy fresh ginger, this cake feels and sounds healthy – but tastes decadent.
The picture you see, is a half batch of the recipe I’ve shared and hence much thinner – please don’t go by this – the full batch of cake, should increase the height considerably. I also baked it for 17 minutes, and would have like it a bit more firm so have noted 25 minutes. With the higher amounts of fresh produce and lack of eggs, the shelf life of the cake greatly reduces – so I recommend storing in an airtight tupperware after 24 hours, and in the fridge. Simply bring to room temperate before eating again.
Powdered sugar dust is just enough garnish – because a cup of sweet tea along with a slice is the perfect way to eat this!
Buy Flaxseed Meal from here: amazon shop: https://www.amazon.in/dp/B07BJFN5V5/?ref=idea_lv_dp_ov_d