Carrot Cake (Vegan and Gluten-free)

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Ingredients
  • 200 gr gluten-free oat flour
  • 200 gr rice flour
  • 4 tbsp coconut flour
  • 3 tbsp almond flour
  • 3 tbsp tapioca starch
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • ¼ tsp xanthan gum
  • Pinch of salt
  • ¼ cup vegetable oil or softened margarine
  • 1 cup coconut sugar
  • 2 tbsp ground flaxseeds
  • 2 medium carrots peeled and finely grated
  • Spice mix: (Adjust the amount to taste)
    • pinch of cinnamon
    • pinch of ground cloves
    • pinch of cardamom
    • pinch of ginger powder
    • freshly grated orange peel
  • 1 cup plant milk
  • 1 tsp vanilla

  • Optional: add ground walnuts and raisins to the dough.
Directions:

Grease and flour a 20 cm cake mold.

Preheat oven at 180°C/350°F

Mix all the flours, starch, baking powder, baking soda, xanthan gum, and salt in a big measuring cup or bowl, and set aside. In another bowl mix the oil or margarine with the coconut sugar, flaxseeds, carrots, and spices. Gradually add the flour mix to the wet ingredients, alternating with the plant milk. Lastly, add vanilla and walnuts and raisins, if using.


Bake for 30 min or until a wooden stick comes out clean.


Wait until it cools a bit before unmolding.








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