Vegan Carrot Cake
Made with whole wheat and a combination of gluten free flours, this vegan carrot cake it's so much lighter than the classic version, while also packed with fiber, omega-3 and essential minerals. Definitely a guilt-free dessert!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: Vegan
Servings: 6
Author: The Awesome Green
- For the Cake
- 1 cup whole wheat flour
- 1/2 cup almond meal
- 1/2 cup buckwheat flour
- 3 medium carrots grated
- 1 tsp baking powder
- 2 tsp baking soda
- 3 tbsp coconut oil
- 1/2 cup almond milk
- 2 tsp cinnamon powder
- 1 tsp nutmeg powder
- 1/4 tsp pink Himalayan salt
- 1 tbsp apple cider vinegar
- 3 tbsp pure maple syrup
- 1 cup toasted walnuts crushed
- For the frosting
- 1 cup raw cashews soaked into purified water overnight, drained
- 1/4 cup almond milk
- 1 tbsp pure maple syrup
- 2 tbsp coconut oil
- 1 tbsp fresh lemon juice
- 1/2 cup unsweetened coconut flakes
Preheat the oven to 175C/346F.
Grease a round baking pan with coconut oil and set aside.
In a large bowl mix the flours, baking soda and powder, spices, salt and walnuts.
Add the rest of the ingredients and whisk to incorporate.
Transfer the batter into the baking pan, and bake for 40 mins. Insert a toothpick into the center, if it comes out clean, it's ready!
Remove from the pan and let cool completely.
Add all the frosting ingredients into the blender and process to obtain a smooth cream.
Spread the frosting on top of the cake, garnish with coconut flakes and refrigerate for at least 1 hour before serving.