1-Bowl Vegan Apple Carrot Cake
Ingredients
The cake
-
1 ½
Tbsp
flaxseed meal
-
3 ¾
Tbsp
water
-
¼
cup
olive oil
-
⅓
cup
mashed very ripe banana
-
¼
cup
maple syrup
-
½
cup
brown sugar
-
½
tsp
sea salt
-
½
tsp
ground cinnamon
-
½
cup
plain unsweetened almond milk
-
1
heaping cup
grated carrot
-
½
cup
finely grated apple
-
⅔
cup
gluten-free rolled oats
-
1 ½
tsp
baking soda
-
½
cup
almond meal
-
1
heaping cup
gluten-free flour blend
-
¼
cup
raw walnuts
The frosting (optional)
-
1 ¼
cup
raw cashews
-
1
Tbsp
coconut oil
-
¼
cup
full-fat coconut milk
-
2
Tbsp
lemon juice
-
3
Tbsp
maple syrup
-
1
tsp
vanilla extract
Instructions
- Prepare flax eggs by mixing water and flaxseed meal and let it rest for 5 minutes.
- Preheat the oven to 375°F (190°C) and line an 8 x 8 inch baking dish.
- In a large mixing bowl, combine flax eggs with olive oil, mashed banana, and maple syrup.
- Mix in brown sugar, sea salt, and ground cinnamon.
- Add almond milk and stir, then mix in grated carrot and apple.
- Incorporate oats, baking soda, almond meal, and gluten-free flour blend until combined.
- Pour the batter into the prepared baking dish and top with crushed walnuts.
- Bake for 40-45 minutes until golden brown and a toothpick comes out clean.
- Let the cake cool in the pan for 15 minutes before transferring to a wire rack.
- For the optional frosting, blend soaked cashews, coconut oil, coconut milk, lemon juice, maple syrup, and vanilla until smooth.
- Refrigerate the frosting until it thickens, then frost the cooled cake.
Nutrition Facts (estimated)
Servings
9 slices
Calories
275
Total fat
12.1g
Total carbohydrates
39.8g
Total protein
4g
Sodium
370mg
Cholesterol
0mg
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