Carrot & Ginger Vegan Cake
Hi this is Tsubaki!
Some of you may already know. We started our Kriya Yoga sessions on a monthly basis starting July, 2019! After performing our cleansing techniques, we enjoy herbal tea and recharge with our homemade energetic breakfast! Our next Kriya Yoga will be on Sat, Oct 26th from 6:30 AM! Please check our Events Page for more details!
Today, I’ll be introducing Carrot and Ginger Vegan Cake recipe, one we enjoyed in our previous Kriya Yoga.
Carrot and Ginger Vegan Cake!
Ingredients
① Ginger Batter
15g ginger
4pieces cardamom
160g soy milk
② Carrot Batter
60g carrot
10g goji berry
160g soy milk
③ For Both Batters
50g White Sesame Oil x2
90g Maple Syrup x2
200g Whole Wheat Flour x2
1 Table Spoon Baking Powder
Put all of the ingredients for ① (slice the ginger before pupating it in the mixer) and blend it in a mixer. Take it out in a bowl.
Put all of the ingredients for ② (grade the carrots before putting it in the mixer) and blend it in a mixer. Take it out in a different bowl.
In each bowl respectively, add the white sesame oil, maple syrup, whole wheat flour and baking powder and mix gently.
In a square baking pan, add 1/3 the ginger mixture, then 1/3 the carrot mixture, and repeat until everything is in the pan. use a toothpick and gently mix so it creates a marble design.
Bake for 35 minutes in 350F / 180C oven.
TADAAA! Finished.