So yum ! This carrot cake is gluten free & super moist.
Ingredients
1 cup dry Blend 11 (1/2 cup for cake & 1/2 cup for decorating)
1 & 1/2 cups (300g) coconut sugar
1 cup (240ml) melted coconut oil
4 large eggs
1/2 cup Coconut Yoghurt
1 teaspoon pure vanilla extract
2 & 1/2 cups Cavassa Flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 & 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups grated carrots (about 4 large)
Method
Mix wet & dry ingredients together separately, then fold through using a rubber spatula or wooden spoon, mixing ingredients together until just combined. Fold in the grated carrot. Bake in a 180c preheated oven for around 30 minutes depending on your oven / cake tin.
Serves Approx
8-10
Thank you to MONICA SMITH for this recipe!
aktivliving@gmail.com
A gluten free, dairy free, no bake, plant-based cheesecake πππ
Ingredients
Base
Β½ cup Desiccated Coconut
1/2 cup Cashews, 1/4 Cup Almonds, 1/4 Cup of Blend 11, all soaked overnight & then drain...