Gluten Free And Vegan Carrot Cake

Gluten Free And Vegan Carrot Cake

It was a bit of a last minute decision to bake a carrot cake for Christmas dessert. At about 11am on the 24th I suddenly decided that Christmas day was the perfect excuse to bake the carrot cake I had been planning to make for ages. And god I am glad I did.

This cake is ultra moist and decadent, packed full of plant powered goodness and nutrients. It’s dense and satisfying, with juicy raisins and crunchy walnuts inside, and topped with a creamy maple coconut frosting that melts in your mouth. Not only is it delicious, but it looks amazing too!

Serves 6

You will need:

For the cake:

3 tbsps flaxseed mixed with 9 tbsps water
1/3 cup buckwheat flour
1/2 cup brown rice flour
2 very ripe bananas
1 cup fresh dates
3 finely grated carrots
1 1/2 tsps baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
2 tbsps coconut oil
1/3 cup raisins
1/3 cup walnut pieces

For the frosting:

1 can natural full fat coconut milk left in the fridge overnight (or a can of coconut cream instead)
2-3 tbsps pure maple syrup

Preheat your oven to 180C and combine the bananas, dates and coconut oil in a food processor until it forms a gooey syrup. Sift the flours, baking powder, baking soda and spices into a bowl, then fold in the banana-date syrup mixture until it forms a moist and gooey batter. Stir in the flaxseed and water mixture until well combined, then add the grated carrot, raisins and walnuts. Grease a small round cake tin and pour in the batter, then bake for approximately 40 minutes, or until lightly browned on the top.

For the frosting, put the can of coconut milk in the fridge overnight so that it can thicken and separate. Using a spoon, take the thick coconut cream off the top of the can and place into a bowl, leaving the coconut water in the can. Add the maple syrup to the coconut cream, and using a electric beater, whisk the coconut cream with the maple syrup until it forms soft peaks. Ice your cake with the maple coconut cream, storing any excess in the fridge for up to one week, and enjoy your cake!

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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