Omg Listen ! This is easy and soft and absolutely perfect and you do not need a mixer for this cake.!

Amazing!!!

Don't let the V word scare you. This cake qualifies as something I like to call 'accidentally Vegan'. This is an adaptation of another recipe, with edits made to taste.

This recipe is for vegetarians and vegans, as well as those who are concerned about cholesterol intake or trying to improve their dietary habits. ☆ All of the ingredients used in this recipe are 100% plant-based. ♪Carrots are very sweet in the spring, so try serving this to children who don't like carrots then. ☆ Recipe by Hatayabejimeido

The salt in the ganache and a good quality vanilla sugar (or extract) make all the difference.If you don't want to take the time to layer the vanilla and chocolate batter, you can pour them both in the cake pan and swirl batter with a toothpick to create a marble effect.

Created this for a friend that cannot eat flour, eggs, nuts, cheese and milk

My colleague found this recipe on a French cooking blog that does not only publish vegan recipes. So, she thought there must be something about this cake. And, indeed, it is great! Simple to cook and delicious. Due to the amount of lemon peel the taste of lemon is intense. The only problem is that it easily shrinks when taking it out of the oven. Hope you will like it, too!

For the Performance Triad, please use the nutrient & serving size information provided below.Recipe Analysis: (1 serving = 1 piece)Per Serving: 367 calories; 4g protein; 18g fat, 47g carbs (12 carbs: 1 protein)Recipe = 2 servings of vegetables, 1 servings of fruit (0 vegetable per serving, 0 fruit per serving)*This recipe is from Love and Lemons