Fluffy, moist, and rich Vegan Chocolate Carrot Cake. Topped off with a creamy cashew orange frosting.
Preheat the oven to 350°F. Line a 9x9" square baking dish with parchment paper.
In a large bowl, whisk together flours, sugar, cocoa and espresso powder, baking soda and powder, spices, salt, and orange zest.
In a separate bowl, combine milk and apple cider vinegar. Whisk to combine and let it sit for 5 min. Whisk in oil and vanilla.
Pour wet mixture into dry and stir to combine. Once almost all the flour is stirred in, fold in the shredded carrots and chocolate. Pour batter into the prepared baking dish.
Bake for 32-35 minutes until a toothpick inserted comes out clean. Allow to cool completely before frosting.
While the cake is cooling, prepare the frosting. In a high-speed blender, blend soaked cashews, milk, maple syrup, and orange zest until creamy. Frost cake once cooled. Sprinkle a bit of orange zest on top of cake. Cut into 12 even slices.