The bestest of the best vegan carrot cake (gluten-free, sugar-free)

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Recipes
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At the café I worked at over summer, they served carrot cake famous for being magical in the best kind of way that cakes can be. People got misty-eyed just looking at it. “It’s beautiful,” they would whisper, gazing at it longingly. And I’d nod, because it was. Plus it was delicious. But the recipe remains a secret, as all magical cake recipes tend to be. Still, I suppose that’s what tongues are for (ooh er). So the next time I had an opportunity to eat some of this cake, my tongue and I got together and analysed the situation: we decided that the simple addition of pumpkin and sunflower seeds really lifted this cake from the classic carrots/nuts/apricot carrot-cake combo, to something a little more unique and wholesome…

…my not liking dried apricots so much, coupled with this post from Elenore, lead to my thinking that figs could make for a lovely substitute…

…I made it vegan, gluten-free and sugar-free for good measure…

…a google search revealed that silken tofu is a great “cream cheese” doppelganger; a recent, renewed love for carob meant that worked its way in there too…

…and that is how this recipe for the bestest of the best, gluten free, sugar free, vegan carrot cake was born (but I’ve decided not to keep it a secret ;)).

The bestest of the best, vegan carrot cake

Ingredients

1.5 C all purpose, gluten-free flour

1.5 C Tapioca flour (this flour makes for a great binder, so no need for eggs!)

3 C grated carrots

1 C Rice brain oil

1.5 C Maple syrup

2 tsps ginger

2 tsps cinnamon

2.5 tsps baking powder

½ C pumpkin seeds

½ C sunflower seeds

½ C finely chopped walnuts

3-4 dried, chopped figs

Carob “cream cheese” frosting

300g silken tofu

3-4 tablespoons maple syrup

1 tbspn coconut oil

1 tbspn carob powder

cinnamon and ginger to taste

  • Star anise, pumpkin seeds, sunflower seeds and goji berries for decoration (optional)

Method 

Preheat the oven to 180 degrees Celcius.

Grease two 8” cake tins.

Combine all the ingredients in a bowl. Once well mixed, transfer an even amount into each cake tin – place in the oven immediately.

Bake at 180 C for 40 minutes, or until golden brown.

In the meantime, blend all the ingredients for the carob frosting in a blender. Place in the fridge while the cake bakes.

Once the cakes are ready to take out of the oven, leave them to cool, and then layer with the carob “cream cheese” frosting. Get creative with seeds and berries, then stand back to admire your masterpiece. Now eat! X.

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I’m submitting this recipe to Healthy Vegan Fridays!

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The Author

20 something year old post-grad student, attempting to juggle wannabe-hippie tendencies with academia and bouts of shopaholism.

12 Comments

  1. lene says

    This looks like such a great recipe for my carrot juice leftovers! Thanks :-)

    • You’re welcome! I think the oil and the maple syrup would mean that it would be moist, even if using the dry carrot pulp

      • Lene says

        I’ll see how it goes, otherwise I can always add some water :)

  2. Pingback: Gluten Free Carrot Cake Ice Pop | Pop Culture OC

  3. Yummm!! This does look like it deserves the ‘best’ title :) I adore carrot cake and whilst I’ve had an enjoyable vegan one, it did have room for improvement. I will have to try this!

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