Minimum 8 pieces

Ingredients: 140 grams coconut blossom sugar, 120 ml coconut oil, 1 teaspoon vanilla, 4 tbsp broken linseed + 12 tbsp water (mix in a bowl and let stand for 10 minutes), 2 teaspoon tartar baking powder, 200 grams almond flour, 1 tbsp pumpkin spice, 300 grams grated carrot and 60 grams of pecan nuts (bruised), pinch of Himalayan salt and 120 ml almond milk, 1 teaspoon of baking soda + 1 tbsp of apple cider vinegar.

Step 1

Preheat the oven to 180 degrees and cover the bottom of your cake tin with baking paper. Grease the edges with vegetable butter or oil.

Step 2

Take a large bowl and add all the dry ingredients except the baking soda. Mix well together.

Step 3

In another bowl, mix all the wet ingredients except the apple cider vinegar.

Step 4

Add the wet mixture to the flour and stir well. Taste for seasoning, otherwise add some sweetener.

Step 5

Take a small bowl and add the baking soda and 1 tbsp apple cider vinegar. This is going to fizzle. Add this to the batter and stir gently.

Step 6

Spoon the batter into your cake tin and place in the oven for about 50-60 minutes.

Step 7

Remove the cake from the oven and let it cool for 10 minutes. Then remove the springform pan and let it cool further. Then cut the cake into pieces.

Step 8

Enjoy your cake, freeze individual pieces or take 1 piece with you in your Boho Tiffin.