1-Bowl Vegan Gluten-Free Carrot Cake
Friday, March 29, 2019
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Amazing carrot cake made in 1 bowl! Simple to make, insanely moist and flavorful, and undetectably vegan and gluten-free!
Ingredients
∙ Serves 12
Produce
1 1/2 cups Carrot, loosely packed
Refrigerated
3/4 cup Almond milk, plain unsweetened
3 Batches flax egg
Canned Goods
1 scant cup Applesauce, unsweetened
Condiments
1/4 cup Maple syrup
Baking & Spices
1 1/2 cups Almond flour* ((i didn't test with almond meal
1 1/2 tsp Baking powder
1 1/2 tsp Baking soda
1/2 cup Brown sugar* ((or sub coconut sugar)), organic
1 Buttercream frosting, Vegan
1/4 cup Cane sugar* ((or sub coconut sugar))
1 Cashew buttercream frosting, Vegan
1 tsp Cinnamon, ground
1 Coconut whipped cream
1 1/2 cups Gluten-free flour blend
3/4 tsp Sea salt
1 Vegan cream cheese frosting
Oils & Vinegars
1/3 cup Coconut oil* ((or sub other neutral oil))
Nuts & Seeds
3/4 cup Walnuts* ((if preferred, raw
Dairy
1 Coconut butter or coconut yogurt
Ingredients
∙ Serves 12
Produce
1 1/2 cups Carrot, loosely packed
Refrigerated
3/4 cup Almond milk, plain unsweetened
3 Batches flax egg
Canned Goods
1 scant cup Applesauce, unsweetened
Condiments
1/4 cup Maple syrup
Baking & Spices
1 1/2 cups Almond flour* ((i didn't test with almond meal
1 1/2 tsp Baking powder
1 1/2 tsp Baking soda
1/2 cup Brown sugar* ((or sub coconut sugar)), organic
1 Buttercream frosting, Vegan
1/4 cup Cane sugar* ((or sub coconut sugar))
1 Cashew buttercream frosting, Vegan
1 tsp Cinnamon, ground
1 Coconut whipped cream
1 1/2 cups Gluten-free flour blend
3/4 tsp Sea salt
1 Vegan cream cheese frosting
Oils & Vinegars
1/3 cup Coconut oil* ((or sub other neutral oil))
Nuts & Seeds
3/4 cup Walnuts* ((if preferred, raw
Dairy
1 Coconut butter or coconut yogurt