So to start I must admit I am not vegan nor have a gluten free diet but this past weekend I was browsing my bookshelf and remembered this vegan cook book I have and decided to pull it out (for anyone who is interested in knowing more about the cookbook I will post a link below). As I perused the pages I came across this carrot cake recipe I 'dog eared' (weird expression I know) and decided to try it out. The results were a very nice and moist cake that I am sure will make any vegan person jump for joy.
INGREDIENTS:
Can of vegan, oil based non stick cooking spray
3/4 Cup Garbanzo Bean Flour
1 1/4 Cup Rice Flour
2 TSP Xanthan Gum
2 TSP Baking Soda
1/4 TSP Salt
2 TSP Cinnamon
1/2 Cup Apple Sauce
1 Cup Canola Oil
1 Cup Water
1 1/4 Cup of Maple Syrup
1 TSP Vanilla Extract
2 Cups Grated Carrots
Frosting - choose whichever flavor you like (mine was cream cheese) pre-made or I can list ingredients below.
Coconut Cream Cheese Frosting
8 OZ firm Silken Tofu
12 OZ Soy cream cheese
1 Cup of Powdered Sugar
1 TSP of coconut extract
1/2 Cup of Unsweetened Coconut
2 TSP of Xanthem Gum (for thickening)
DIRECTIONS: - SHORT VIDEO BELOW
*Like with most cakes you start by mixing all the dry ingredients together in one bow.. mixing all the wet ingredients in another bowl and then combining them together...vegan baking is the same
Preheat the oven to 325 degrees
Grab a 9 inch bread baking pan and coat it in non-stick cooking spray.
In a large bowl mix your garbanzo bean flour, rice flour, xantham gum, baking soda, sat and cinnamon together.
In a separate medium bowl mix your applesauce, canola oil, water, vanilla extract and maple syrup.
Next mix your wet ingredients into the bowl with the dry ingredients and stir until it is well incorporated. Then add in your grated carrots and mix well.
Pour cake mix into the coated baking pan and bake in the over for 75-80 minutes
Once finished remove from the oven and allow to cool before adding icing on top.
To make the frosting simply place all ingredients except the unsweetened coconut in a food processor and blend until smooth. Stir in the coconut after by hand. If possible you can make this the night before and refrigerate so it has more time to set and thicken.
For those who are interested in the cookbook I got this recipe from 'Sinfully Vegan' by Lois Dieterly.
I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Bon Appetite!!!