Vegan Carrot Cake Slice with Vegan Coconut Frosting: Gluten-Free, Dairy-Free, Corn-Free, Sugar-Free

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Vegan Carrot Cake Slice with Vegan Coconut Frosting Recipe

  • 1.5 cups almond meal or hazelnut meal
  • 1/2 cup chopped walnuts
  • 1/2 teaspoon gluten-free baking powder
  • 1 teaspoon bicarb soda
  • 1/4 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon stevia powder
  • 2 tablespoons chia seeds(with 6 tablespoons water, set aside for 15minutes to create gel texture)
  • 60g coconut oil, melted
  • 1/3 cup organic coconut milk
  • 200g grated carrot

Vegan, Sugar-Free Coconut Frosting:

  • 1 (400ml) tin coconut milk (refrigerated over night)
  • 1 tsp vanilla bean paste
  • 1 tsp maple syrup

Method:

  1. Pre-heat the oven to 170 Celsius and grease a cake tin.
  2. Place the flour, walnuts, baking powder, bicarb soda, salt, cinnamon, nutmeg and stevia in a bowl and mix.
  3. In a seperate bowl, whisk the chia seed gel (aka the mixture of 2 tablespoons chia + water), coconut oil and coconut milk together with a fork. Add this mixture to dry ingredients.
  4. Squeeze out excess water out of the carrot and add to the bowl too and fold through.
  5. Spoon mixture into a tin and bake for 45 minutes or until cooked through.
  6. Turn on a wire rack to cool.
  7. To make the icing: Remove the coconut milk from the fridge and scoop out the hardened coconut cream (keep the leftover for use as coconut water in other recipes, like smoothies!). Use a food processor or hand held electric whisk and whip to soft peaks, fold in the maple syrup and vanilla.
  8. Spread the icing over the cake and either consume or store in the fridge in an airtight container ūüôā
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