Vegan Carrot Travel Cake

Ingredients:

Travel Cake:

• 30g shredded coconut

• 110g all purpose flour

• 110g grated carrot

• 40g neutral oil

• 4g baking powder

• 1g baking soda 

• 1g salt

• 80g sugar

• 60g water(1)

• 40g water(2)

• 12g chia seeds

• 50g mix-ins(dried cranberries, candied pineapple, candied orange, etc.)

Ganache:

• 100g 70-71% chocolate
• 5g glucose syrup(can be omitted)
• 110g soy milk*

Instructions:

Travel Cake:

1. Make a chia egg by combining the chia seeds with water(2). Let sit for 10min.

2. Mix together the flour, baking powder, baking soda, salt and shredded coconut.

3. Using an immersion blender/food processor emulsify water(1), oil, chia egg, sugar.

4. Fold the dry ingredients in. Then fold in the carrot and mix-ins.

5. Grease a loaf pan/cake ring/muffin tins with oil. Pour in the batter. I used a 60mm*200mm travel cake mould with tube insert.

6. Bake in a preheated to 170C oven for 35-40min. Muffins will bake quicker, probably around 20-25min).

7. Let cool fully.

Whipped Ganache:

1. Heat milk with glucose syrup until steaming. Pour over the chocolate, stir until combined.

2. Fully cool the ganache.

3. Use a hand mixer to whip the ganache until it becomes light in colour and increases in volume.

4. Decorate your travel cake.

Notes:

*If you substitute soy milk for another alternative milk you will need to add 0.8g liquid lecithin.