Eggless carrot cake - gluten-free
Eggless carrot cake is a delicious and healthy dessert that can be enjoyed by everyone. This gluten-free and vegan version of the classic carrot cake recipe is perfect for those who are looking for a healthier option.
Ingredients
Carrot cake
- 1 cup soy milk
- 3 tbsp ground flax seeds
- 3/4 cup brown sugar
- 1 tsp vanilla
- 1/3 cup melted coconut oil
- 1 cup gluten-free oat flour
- 1/2 cup rice flour
- 1/2 cup buckwheat flour
- 1/2 cup ground walnuts
- 2 tsp baking powder
- 1/3 tsp baking soda
- 1 tsp cinnamon
- A pinch of salt
- 1/2 cup shredded carrots
Coconut buttercream frosting
- 4 tbsp cornstarch
- 3/4 cup coconut milk
- 1 cup softened butter
- 1/2 cup powdered sugar
Instructions
- In a large bowl add soy milk and a flax meal. Set it aside for about 5-10 minutes.
- After a few minutes add vanilla, brown sugar, and melted coconut oil, and combine.
- Next, add oat flour, buckwheat flour, rice flour, ground walnuts, baking powder, baking soda, and salt. Carefully combine and create a smooth dough. If needed add 2 tbsp of milk. The consistency should be thicker but creamy.
- Lastly, add shredded carrots and cinnamon, and lightly combine.
- Pour the batter into a square baking pan (9" or 22cm) and bake at 350F (180C) for 45 minutes.
- Meanwhile, prepare coconut frosting by cooking cornstarch with coconut milk. Bring it to a boil and whisk until very thick. Set it aside and cool it down.
- When the cornstarch mixture is cooled down, move to the next step. In a medium-sized bowl add softened vegan butter and sugar. Whisk until fluffy and slowly add the cornstarch mixture. Whisk until combined and airy.
- When the carrot cake is completely baked and cooled down decorate it with coconut frosting. Enjoy!