Hello beauties! I’m so excited about this post!! This dessert is to die for and I feel so proud of myself haha. It is so delicious, healthy and all my non-vegan friends as well as my vegetarian family told me they absolutely loved it. Success!!
I hope you all make it soon, try it, and let me know how it goes. I love hearing your comments and getting your pictures, so don’t forget to send me a photo of your gorgeous creations and what you think of them.
Gastrawnomica’s Oil/Gluten Free Vegan Carrot Cake with Coconut Glaze
Makes 1 medium cake or 10 muffins
2 cups gluten free flour (I like Bob’s Red Mill)
1/2 cup coconut sugar
2 cups shredded carrots
1 tsp Aluminium-free baking powder
1/4 tsp baking soda
1/4 tsp nutmeg
1/2 tsp cinnamon powder
Pinch of ginger powder
1/2 cup milk (almond or rice)
10 medjool dates, pitted and soaked in 1/2 cup warm water
1/2 cup melted coconut butter
2 Tbsp maple or coconut syrup or stevia drops
Preheat the oven at 180ºC.
Start by soaking your dates in warm water for 25-30 minutes. In a big bowl add all the dry ingredients and mix well. Blend medjool dates with water until you have a creamy consistency. Add to dry ingredients and milk as well, mix until everything is well incorporated. Transfer mixture to silicon molds or grease a cake pan with a little bit of coconut oil if necessary to avoid sticking.
Bake for 35-40 minutes and voilá! Let it sit for 30 minutes before cutting/serving and meanwhile prepare the glaze by mixing melted butter with sweetener of choice. You might need to add 2-3 Tbsp almond milk if it’s too thick.