Vegan Gluten-Free Carrot Cake
Ingredients
- 1 cup buckwheat flour
- 1 cup GF flour
- 1/2 cup almond meal
- 1 cup coconut sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 tsp all spice
- 1 ripe banana
- 1 tsp vanilla
- 1 cup oat mylk
- 1 chia “egg” (1 tbsp chia seeds mixed with 3 tbsp water)
- 1/2 cup avocado oil or coconut oil
- 2 cups grated carrot
- 1/2 cup chopped walnuts (optional)
Coconut cream topping
- 1 cup coconut yoghurt
- 2 tbsp maple syrup (light agave would also work well)
Preparation
Preheat oven to 180°C/360°F.
Combine the flours, almond meal, baking powder, baking soda, spices and sugar in a bowl and set aside.
In a blender add all of the remaining wet ingredients and blend slowly to incorporate everything.
Add the wet mix to the dry and stir to combine.
Stir in the grated carrot and chopped walnuts.
Line a slice tray with baking paper.
Pour the mix into the tray, smooth out the top with a spoon and bake for 40 minutes or until a skewer inserted comes out clean.
Allow the loaf to cool.
Creamy topping
Whisk the coconut yoghurt with an electric beater until it starts to double in size.
Add the maple syrup and whisk until light and fluffy.
Top the cake with the cream and scatter over cinnamon and chopped walnuts.
