Vegan and gluten-free carrot cake recipe
List of ingredients for Carrot Cake
- 2 tablespoons chia seeds
- 6 tablespoons water
- 100 g melted coconut oil
- 150 g almond powder
- 100 g coconut powder
- 60 g cornstarch
- 60 g xylitol
- 2 tablespoons baking soda
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon powder
- 1 tsp ground nutmeg
- 1 tsp ginger powder
- 130 ml plant milk
- 2 tablespoons lemon juice
- 3 tablespoons almond purée
- 250 g grated carrots
- 50 g chopped walnuts
List of ingredients for the glaze
- 1 can of coconut cream, refrigerated for at least 24 hours.
- 1 tablespoon cold hard coconut oil
- 50 g powdered sugar (or 50 g xylithol + 4 teaspoons potato starch for a low-glycemic cake)
- 25 g grated coconut
- 25 g of crushed walnuts or hazelnuts, or even praline!
- Zest of half a lemon optional
INSTRUCTIONS
Before making this recipe, remember to chill a can of coconut cream for at least 24 hours.
- Mix the chia and water in a glass.
- Melt the coconut oil in a small saucepan over low heat.
- Preheat oven to 180 degrees.
- Mix all the dry ingredients (from almond powder to ginger) in a large bowl.
- In a large bowl, combine the liquid ingredients: milk, oil, lemon, chia (and water) and almond purée. Mix well to dilute the almond purée.
- Pour the liquid into the large bowl containing the dry ingredients.
- Mix well.
- Grate the carrots and crush the walnuts before adding them to the mixture.
- Oil your baking tin with a little coconut oil, then pour in the mixture. Bake at half-height for 50min. Check with a knife.
- Once the cake is cooked, leave to cool for 15min before unmolding.
Glazing step
- Meanwhile, prepare the "frosting". To do this, remove the hard, white part of the coconut cream and place it in a large bowl. You can keep the "water" for smoothies!
- Add the sugar and coconut oil and beat with an electric mixer until smooth and thick. Add the zest of half a lemon to enhance the coconut flavour!
- If you prepare the glaze in advance, keep it refrigerated.
- Once the cake is cold, add the icing and sprinkle with shredded coconut and walnuts.