Coconut Carrot Cake (vegan, gluten free, oil free, soy free, nut free, refined sugar free)

Coconut Carrot Cake

(vegan, gluten free, oil free, soy free, nut free, refined sugar free)

Okay so who doesn't love Carrot Cake? After my super delicious concoction of a carrot cake and some gingerbread during winter time, I decided it was time for another variation, that was a little more suitable for spring.

So instead of using gingerbread spice, I added some homemade raspberry jam on top. You can use whatever jam you like, or just skip that part. The cake is worth a try without toppings as well!

And as you probably already know, I love coconut. That's why I'm adding coconut flour as well. You can just swap this out for some oat or rice flour if you want. You could also swap for almond flour.

Coconut Carrot Cake

Serves: about 6 to 9 pieces
Cooking time: 40 -50 minutes
Preparation time: 20 minutes

Ingredients

Dry

• 80g Rolled Oats
• 50g Coconut Flour
• 50g Rice Flour
• 2 tsp Cinnamon
• 16g Baking Powder
• 1/3 cup and 2 tsp Coconut Sugar 
• Pinch of Nutmeg

Liquid

• 2 tbsp (17g) ground Flax Seeds + 5 tbsp Water -> let it sit for 5 minutes
• 1/3 cup (100g) unsweetened Apple Sauce
• 1/2 cup + 2 tbsp (150g to 170g) Plant Milk (I used Cashew Milk - you can swap for any milk you like)
• 3 cup (300g / 4 medium to large) shredded Carrots
• 1/2 tsp Apple Cider Vinegar
• dash Vanilla extract (optional)

Instructions

• preheat your oven to 180°C 
• mix you dry ingredients
• mix your wet ingredients
• mix wet into dry ingredients and add more plant milk if necessary
• put into the oven for 40 to 50 minutes or until a toothpick comes out clean
• let cool completely before serving