The birthday cake

Hello, greetings vegan hivers. Hello to @plantpoweronhive and @sirenahippie for this new challenge birthday cake. I made different cakes from time to time but using the normal ingredients with eggs and butter if vegetarian we use yogurt or condensed milk but I tried it according to my understandable way to substitute some ingredients and how to use them. and in the end, the result was very satisfactory as the combination of all the ingredients worked very fine in my own recipe.


Orange is my favorite color because I belong to the Sun God. Sun has an orange or red color and orange means energy and strength. Wishing good energy and strength to plant power community on the first birthday.

The ingredients:
1 cup semolina
1 cup white flour
3/4 cup sugar
1/2 cup almond milk
1/2 cup cooked split chick peas
1/3 cup sunflower oil
1/2 tsp baking soda
1 tsp baking powder
2 pinches of salt
1/2 cup cashews
1 cup roasted walnuts (after buying walnuts i roast them).
1 cup finely grated carrots
1 cup coarsely grated carrots

Making the cake

Making almond milk. soak almonds peel them and using a mixer blend them gradually adding 1/2 cup of water will get 1/2 cup thick cream and 1/2 cup of milk

Roast semolina until it changes colors and becomes aromatic.

In a bowl mix white flour, baking powder, baking soda, and salt.

Then cinnamon and semolina.

Mix it thoroughly and keep it aside.

Now making a wet mixture

Blend the chickpeas using a mixer until it changes color it will substitute for eggs.
In another bowl start with the finely grated carrot and chickpea mash.
Then oil, and sugar.

Adding almond milk with the leftover thick almond paste which was in the bottom of the milk.
blend the mixture using a hand mixer (Take 7-8 minutes) better to use a kitchen aid.

Preheat the oven and grease the cake form

Gradually mix dry ingredients into the wet mixture. do not overmix.
gently fold in the coarsely grated carrot and then the walnuts

pour the batter into the greased and dusted cake form.
Bake it for 40 to 45 minutes at 180c
After 40 minutes my cake is checked with the pin method and it has been baked. separate the ring and let the cake cool

for topping:

1/2 cup almond cream
1 cup steamed carrot
2 bananas
1/2 cup finely cashew powder.
1.5 tsp agar-agar
1 tsp cornstarch
1/2 cup sugar
1/4 cup desiccated coconut instead coconut cream
1 tbsp coconut oil
3/4 cup carrot juice.
the list of ingredients is correct but does not match the photos because i have changed some of them underway..

In the mixer add steamed carrot, sugar, and 1 tbsp almond cream, and blend nicely.

Add 1 tbsp cashew powder, and 1 tbsp coconut oil and bring it to a boil.
in 3 tsp water dissolve cornstarch and make a slurry stir while adding it to the mixture.
continue cooking until thick.

Divide the cake into two halves, bottom and top.

sprinkle carrot juice on the bottom half, spread some desiccated coconut and then our carrot mixture saving half part of it.

make a layer of banana slices on the cake bottom. and put the top half of the cake back on the bottom.

Bring the rest of the carrot mixture to cook. add 1/2 cup of carrot juice. when it starts boiling add the agar-agar. when it starts getting thicker remove from heat and cool somewhat. spread this warm mixture on the cake. and decorate the sides with desiccated coconut.
Now the cake has to go in the fridge for at least 1 hour maybe more but I was in hurry to go to work.

In between, I made some glaze using 50 grams of powdered sugar, leftover cashew powder 50 ml, and almond cream 1 tbsp just mixed together.

Using the glaze pointer made some diamond designs on the cake.

and finally decorated with carrot ribbons.

After I came back from work we enjoyed this nice birthday cake even though nobody we knew had a birthday

Happy birthday, plant power.

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