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 use Mama’s Almond Blend)*
1/2 cup coconut sugar
2 cups shredded carrots
1/2 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 can coconut milk (preferably organic)
2-4 Tbsp coconut sugar
2-3 Tbsp brown rice flour**
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.
Heat a small saucepan and add milk. Let it cook for a few minutes on medium heat and boil. Add sugar (more if desired) and mix well, it should be boiling at this point, add one Tbsp at a time of brown rice flour and keep mixing. Keep temperature low and don’t stop mixing. Add a little bit more flour if needed, it should start getting a bit thicker.
Remove from heat and let it sit for 20 minutes, it will get thicker while it becomes colder. Serve over your muffins or cake. Can keep refrigerated for up to 5 days.
* You can substitute Mama’s Almond Blend for 1 cup buckwheat flour + 1 cup brown rice flour
**You may try with cornstarch instead of brown rice flour, just adjust quantity.