Healthy Vegan WFPB Carrot Cake- Oil-free, Wheat-free, Refined-Sugar free скачать в хорошем качестве

Healthy Vegan WFPB Carrot Cake- Oil-free, Wheat-free, Refined-Sugar free

Vegan WFPB Carrot Cake Wet: 1 cup carrot puree (to make purée steam 2 medium carrots until soft and purée in a blender or food processor until smooth, measure for the accurate amount) 2 flax eggs (2 tbsp ground flax mixed with 6 tbsp water) ¾ cup date syrup 1/4 cup non dairy milk 1 tbsp apple cider vinegar 1 ½ tsp vanilla 1 ½ cups grated carrots Dry: 2 ¼ cups oat flour 1 ½ cups almond flour 2 tsp baking powder ½ tsp baking soda 1/4 tsp salt 1 ½ tsp cinnamon ⅛ tsp cloves ¼ tsp nutmeg Preheat oven to 350. Line a 9” pan with parchment paper. In a bowl combine all the wet ingredients and mix. In a separate bowl combine all the dry ingredients and mix. Pour the wet ingredients into the dry ingredients and mix to combine. Pour batter into prepared pan. Bake for 25-30 minutes, or until toothpick inserted in the center comes or clean. Allow to cool on rack. Cream Cheese Frosting (optional 1 ½ cup raw cashews (soaked for min.2 hrs) ½ cup coconut milk or cream 2 tbls lemon juice 6 soft pitted medjool dates 1 tsp vanilla extract Combine all ingredients into a high-speed blender. Blend until smooth. Once the cake has cooled completely, smooth frosting onto the cake, sprinkle with cinnamon and chopped walnuts. Enjoy!