Healthy Vegan Carrot Cake (GF, RSF)
This Carrot Cake recipe is a great one for diverse dietary needs
Ingredients
- 3 flax eggs 1 flax egg = 1 tablespoon of ground flaxseeds + 3 tablespoons of water. Let it sit for 10 minutes before using
- 1/3 cup walnut oil or warm coconut oil
- 2 ripe mashed bananas or 2/3 cup applesauce
- 1/4 cup Raw honey
- 1/2 cup coconut sugar
- 3/4 teaspoon sea salt
- 3 teaspoons baking powder
- 1 teaspoon cinnamon
- 3/4 cup almond milk
- 1 teaspoon apple cider vinegar
- 1 large grated carrot
- 1 cup almond meal
- 2 cups gluten free flour blend (brown rice, buckwheat, teff..) or oat flour for non gluten free
Instructions
- Pre-heat oven to 175 degrees celsius FF. Oil and flour or line with baking paper 2x 24cm cake tins.
- Combine flax eggs, oil and syrup in a large mixing bowl with a wooden spoon.3 flax eggs, 1/3 cup walnut oil, 1/4 cup Raw honey
- Then add the banana, sugar, sea salt, baking powder and cinnamon. Combine well.2 ripe mashed bananas, 1/2 cup coconut sugar, 3/4 teaspoon sea salt, 3 teaspoons baking powder, 1 teaspoon cinnamon
- Then add milk, vinegar, and carrot. Combine well.3/4 cup almond milk, 1 teaspoon apple cider vinegar, 1 large grated carrot
- slowly add the flours while stirring. The batter should end up being thick/dense but pourable.1 cup almond meal, 2 cups gluten free flour blend (brown rice, buckwheat, teff..)
- Divide batter evenly among cake tins then bake in the oven for 40-50 minutes. To check if it is cooked, poke the top of the cake and see if it bounces back.
- Allow cake to cool completely on a wire rack and then ice it with a vegan buttercream icing, whipped coconut cream or cream cheese. Decorate with dried blueberries or rose petals.