Vegan Carrot Cake
Ingredients
- 1/3 cup melted coconut oil* (or sub other neutral oil)
- 1/4 cup maple syrup
- 1 scant cup unsweetened applesauce
- 1/2 cup organic brown sugar* (or sub coconut sugar)
- 1/4 cup cane sugar* (or sub coconut sugar)
- 3/4 tsp sea salt
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1 1 /2 cups loosely packed grated carrot
- 1 1/2 cups almond flour*
- 1 1/2 cups gluten-free flour blend*
- instructions
Preparation
Preheat oven to 350 degrees f (176 c)
Butter and flour two 8-inch, 1 9x13-inch, or 3 6-inch round pans with coconut oil or vegan cooking spray and dust with gluten-free flour (adjust number/size of pans if altering batch size)
Shake out excess
Set aside
Prepare flax eggs in a large mixing bowl
To flax eggs, add oil and maple syrup and whisk to combine
Next, add applesauce, sugars, salt, baking soda, baking powder, and cinnamon and whisk to combine
Add lesser amount of almond milk (3/4 cup or 180 ml as original recipe is written // adjust if altering batch size) and stir
Add grated carrot and stir
Then add almond flour and gluten-free flour blend and stir
The batter should be thick but pourable
If too thick, add remaining almond milk 1/4 cup or 60 ml as original recipe is written // adjust if altering batch size)
If adding walnuts, add at this time and stir
Divide evenly among cake pan(s)
Bake for 40-50 minutes or until deep golden brown and a toothpick inserted into the center comes out clean
When you press on the top, it shouldn’t feel too spongy, so don’t be afraid of over-baking! the gluten-free blend just takes a little longer to bake
Also, note that the size of pan you use will vary baking time
Remove from oven and let rest in the pans for 15 minutes
Then carefully run a knife along the edges and gently invert onto cooling racks to let cool completely
