Vegan Coconut Flour Carrot Cake

The Vegan Coconut Flour Carrot Cake is an amazing cake option for not just vegans but anyone who wants to utilize something healthy and sweet. It contains all vegan ingredients, which makes it a good recipe option for vegans to consume. This cake is wholesome and uses coconut flour, which makes the carrot cake very moist and soft. Coconut flour has high levels of fiber. Not only do the carrots in the Vegan Coconut Flour Carrot Cake provide their natural sweet flavor, but they also provide moisture. The ingredients that this cake uses are not heavy, which makes this cake not only vegan-friendly but also a healthier option.

STATS:

• Caloric count: 210 kcal
• Serving size: One slice
• Cook time: 35 to 40 minutes
• Cuisine: American
• Prep duration: Fifteen minutes
• Total time: 50 to 55 minutes
• Course: Dessert
• Diet: Vegan
• Serving: 10 slices

EQUIPMENT:

• Oven
• Parchment paper
• 8-inch round cake pan
• Spatula
• Whisk
• Mixing bowls

INGREDIENTS:

• ½ cup flour (coconut)
• ¼ tsp salt
• ½ tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• One teaspoon of baking powder
• 1 cup finely grated carrots
• 3 flax eggs (3 tbsp ground flaxseed + 9 tbsp water)
• ½ cup plant milk
• 2 tsp vanilla extract
• One tablespoon of apple cider vinegar
• ⅓ cup melted coconut oil
• Half a cup of maple syrup

INGREDIENT NOTES:

COCONUT FLOUR:

• Coconut flour helps create a soft texture for the cake. It also has high fiber and is gluten-free as well. If you are using almond flour as a substitute, use 3 times the amount of coconut flour.

FLAX EGGS:

• Since we need something to bind the ingredients for the cake, as a substitute for an egg, we use a flax egg. Alternative options include chia egg.

CARROTS:

• Carrots are the main product in this cake and also give a sweet flavor and moisture. For an alternative, use squeezed-dry zucchini.

MAPLE SYRUP:

• It includes a sweet flavor and also adds moisture. Date syrup is a substitute option.

COCONUT OIL:

• Coconut oil adds richness to the carrot cake. Vegan butter is a substitute option.

PLANT MILK:

• Plant milk not only includes moisture but also makes the batter lighter. You can make use of any kind of dairy-free milk.

BAKING SODA AND BAKING POWDER:

• Both of these ingredients in the cake batter help the cake rise in the oven.

APPLE CIDER VINEGAR:

• It is useful in reacting with the baking soda to give the cake a fluffy texture. Lemon juice is an alternative option.

INSTRUCTIONS:

1. Heat your oven to about 175°C.
2. Place the parchment over the cake pan.
3. Prepare the flax eggs.
4. Rest it for five minutes till it becomes thick.
5. Mix all of the dry components inside a bowl.
6. Then, inside another mixing bowl, mix all of the wet components.
7. Combine the dry and the wet mixture for the cake batter.
8. Rest it for about two to three minutes since the coconut flour will make the batter thick quickly.
9. Fill up the cake pan with the mixture.
10. For 35 to 40 minutes, put the pan in the oven.
11. Cool the cake entirely before you start to slice it up.

SERVING SUGGESTIONS:

• You can dust the carrot cake with powdered sugar.
• Vegan cream cheese frosting is an option to top the carrot cake.
• For serving alongside, you can utilize berries and vegan yogurt.
• Including a scoop of vegan vanilla ice cream is also a great option for serving this cake.

TIPS:

• Since coconut flour is very absorbent, do not use an alternative flour in the same amount.
• Before you bake the cake, let the batter sit to thicken.
• Make sure you grate the carrots finely for even moisture.
• Do not overbake the carrot cake since the coconut flour can dry quickly.

STORAGE INFORMATION:

FRIDGE:

• For 5 to 6 days, you can store this carrot cake inside a box that is airtight.

FREEZER:

• Freeze the carrot cake slices separately while wrapping for 2 months.

FAQs:

How come the coconut flour is so dense?

• Compared to wheat flour, it can absorb four or five times more liquid.

Can I reduce the maple syrup in this cake?

• You can reduce the maple syrup by two or three tablespoons while including one or two tablespoons more of plant milk.

NUTRITIONAL INFORMATION:

Calories: 210 kcal

Net carbs: 13 grams

Iron: 1.1 milligrams

Total carbs: 18 grams

Vitamin A: 9500 IU

Fiber: 5 grams

Calcium: 60 milligrams

Protein: 3 grams

Serving size: 1 slice

Sodium: 160 milligrams

Serving: 10 slices

Potassium: 220 milligrams