Vegan Carrot and Walnuts Cake with Vegan Cheese Cream Frosting

Instructions

1. Put into a strainer 200g of whole wheat flour,30g of Corn starch,5g of Baking powder,5g of Sodium bicarbonate, strain all into a mixing bowl. Add 80g of panela (Dark brown sugar), a pinch of salt, Cinnamon Powder 1tsp., mix well.
2. Add 200ml of almond milk,5g of vanilla,1tbsp. of cider vinegar,70ml of E.V.O.O., mix well.
3. Add 70g of mashed walnuts,250g of shredded carrot, mix well.
4. Prepare a Dia.20cm baking mold. Put a piece of baking paper on the bottom. Grease with a bit of E.V.O.O, put some flour on the inner wall. Put the mixture into the mold. Mix well the mixture with a stick.
5. Put into the preheated oven, 180ºC, upper and lower heat, for 50-60 min.
6. Put a piece of cotton cloth on a strainer. Put 500g of Plant-based yogurt on it and cover. Let strain overnight or at least 2 hrs. before using.
7. Strain 30g of sugar powder. Add 1 tbsp. of nutritional yeast, mix well.
8. Add 15ml of odorless coconut oil, stir quickly to ensure that the coconut oil does not solidify into lumps.
9. Put in a spoon of strained plant-based yogurt first, mix well, and then the rest. Add 1 tsp. of vanilla, lemon zest, and mix well. Seal it and refrigerate for later.
10. 50 min. later. Set aside the baked cake to chill. Put the carrot and walnut cake with the cheese cream frosting. Decorate with some fresh grated carrot and walnuts. Done!