Vegan Refined Sugar Free Carrot Cake Slice with Coconut Yogurt Frosting
Hazel & Cacao: Hazel & Cacao
Serves: 8
- 2¼ cups wholemeal spelt flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 3 teaspoons cinnamon
- ½ teaspoon allspice
- Pinch salt
- ½ cup unsweetened applesauce
- 1 cup almond milk
- 2 teaspoons vanilla extract
- 1 cup coconut sugar
- ½ cup grape seed oil
- 2 cups grated carrots, medium-packed
- FROSTING:
- Vegan coconut yogurt and chopped walnuts.
- Preheat the oven to 180 C and lightly grease a slice baking tray.
- In a large bowl, sift together the flour, coconut sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
- In a separate bowl, whisk together the applesauce, almond milk, vanilla and oil.
- Mix the dry ingredients into the bowl with the wet ingredients.
- Fold in the carrots and stir until just combined.
- Bake for 30 to 40 minutes or until a toothpick comes out clean.
- Once cooled dollop and spread some coconut yogurt and sprinkle with chopped walnuts.
Recipe by Talida Voinea at https://talidavoinea.au/vegan-carrot-cake-slice-with-coconut-yogurt-frosting/
3.5.3240