Gluten-free Vegan Carrot Cake
Try this easy homemade gluten-free and vegan carrot cake that is oh, so moist and delicious!
1 ½ cups full fat almond flour/almond meal
½ cup coconut flakes / shredded coconut
7 tbsp flax meal
1 tsp baking powder
1 tsp ceylon cinnamon
½ tsp nutmeg powder
½ tsp ginger powder
¼ tsp cardamom
½ cup coconut sugar
pinch of sea salt
½ cup grated carrots
2 tbsp orange zest (from organic oranges)
½ un-sweetened applesauce
1 cup water
½ coconut oil, melted
1 cup cashew nuts (soaked for 30 minutes)
5 tbsp full-fat coconut milk (the thick white paste from a coconut milk can kept in a fridge)
4 tbsp coconut oil, melted
1 tbsp orange juice
3 tbsp xylitol or coconut sugar
½ tsp vanilla powder
the pan: 2 l / 0,5 gallons foil casserole
Preheat the oven to 175 Celcius / 350 Fahrenheit degrees. Combine the dry ingredients in a bowl. Grate the peeled carrot with a small/fine blade into another bowl. Add the orange zest. Add also the applesauce, water and melted coconut oil. Mix. Add the dry ingredients from another bowl and mix well. Pour the batter into the casserole and bake for about 40-45 minutes, until the surface has a nice tanned colour. Take the cake from the oven and let cool completely. The cake is very soft when taken out from the oven, but it will get firm while it cools. In the meantime prepare the frosting.
Take the soaked cashews, toss the water and rinse the nuts. Place the nuts into a blender. Take the coconut milk can from the fridge and scoop out 5 tbsp of the white thick mass from the can and add to blender. Add the rest of the ingredients and blend until smooth. Add a drop of coconut milk do that you’ll get the mixture very smooth, but still keeping it as thick as possible. The texture should resemble thick greek yogurt. Check the taste and add some spices or sweetness, if you like.
Spread the frosting on top of the cooled cake. Place the cake into the fridge and let it thickend overnight. On the next day add some orange zest and sprinkle some cinnamon and/or nut crust on top of the cake. Serve and enjoy! Store in the fridge and use within 3 days.