Dairy Free Carrot Cake

Make the buttermilk. Add the milk to a mixing bowl and stir in the apple cider vinegar. Set aside.
200 ml (¾ cup + 1 tablespoon) oat milk, 1 teaspoon apple cider vinegar
Preheat the oven to 180°C (350°F) and grease one 20 cm (8-inch) round spring form tin with coconut oil.
Place the flour, coconut sugar, baking powder, cinnamon, baking soda, salt, nutmeg, and ginger into a large mixing bowl. Whisk to combine.
350 grams (2 ⅓ cups) light spelt flour, 150 grams (¾ cup) coconut sugar, 2 teaspoons baking powder, 2 teaspoons cinnamon, ½ teaspoon baking soda, ½ teaspoon sea salt, ½ teaspoon nutmeg, ½ teaspoon ground ginger
Add the eggs to the buttermilk mixture and whisk to combine. Whisk in the coconut oil, then stir in the shredded carrots and vanilla.
2 large eggs, 80 grams (⅓ cup) softened coconut oil, 200 grams (2 cups) shredded carrots, 2 teaspoons vanilla extract
Add the carrot mixture to the flour mixture and gently stir, using a wooden spoon or spatula, until just mixed. It will be a thick batter.
Transfer the batter to the prepared tin and smooth the top into an even layer. Bake the cake on the centre rack of your oven for 40-45 minutes, or until golden. A skewer inserted into the centre of the cake should come out clean when baked.
Cool the cake for ten minutes in the tin before carefully removing the sides and cooling fully on a wire rack.