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Vegan & Gluten Free Carrot Cake

This is a super easy recipe to make and tastes amazing! I have been working on a new allergy free book and have been experimenting more with making gluten free, dairy free and egg free cakes. This is lovely and moist and will definately appeal to children. Whether you serve it plain or use the icing option it is a great tea time treat. You can scatter the top with orange zest or chopped nuts.

Vegan & Gluten Free Carrot Cake

Overview

Difficulty -Easy

Time – 15 minutes preparation, 40 minutes cooking

Makes 1lb loaf cake

What’s good about it?

Adding carrots and chia seeds is a great way to increase the fibre in this cake. Chia seeds also provide omega 3 fats and protein.

Did You Know? 

There are many ways to replace eggs in cakes – chia seeds soaked in a little liquid are one option which is used in this recipe. Including oil such as olive oil can also help keep the cake moist which can be helpful when using gluten free flours.

Ingredients

100g xylitol

175g apple puree

100ml olive oil

1tsp vanilla extract

1tbsp chia seeds soaked in 3tbsp almond milk for 5 minutes

180g gluten free flour

2 carrots, around 120g grated

1tsp bicarbonate of soda

1tsp baking powder

1tsp ground cinnamon

50g raisins

Icing

1 Can of full fat of coconut milk chilled in the fridge for a few hours

1tbsp maple syrup or stevia to taste

Chopped toasted nuts or orange zest to decorate

Instructions

  1. Preheat the oven to 180C, gas mark 4. Grease and line a 1lb loaf tin
  2. Place the xylitol, apple puree, olive oil, vanilla and soaked chia seeds with the almond milk in a blender or nutri bullet and process to form a thick sauce.
  3. Place the remaining dry ingredients in a large mixing and stir well. Pour over the sauce and beat well with a wooden spoon.
  4. Spoon the mixture into the prepared tin and smooth the top.
  5. Place in the oven and bake for 35-40 minutes until golden brown and cooked through.
  6. Allow the cake to cool completely before icing
  7. To make the coconut icing simply remove the top thick cream from a chilled can of full fat coconut milk and beat in a small bowl with a little maple syrup or liquid stevia. Spread over the top of the cake and decorate with chopped toasted nuts or orange zest

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