Name: 1-Bowl Vegan Gluten-Free Carrot Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 12 (slices)
Ingredients: 3 batches flax egg ((3 Tbsp flaxseed meal + 7 ½ Tbsp water as original recipe is written)); 1/3 cup melted coconut oil* ((or sub other neutral oil)); 1/4 cup maple syrup; 1 scant cup unsweetened applesauce; 1/2 cup organic brown sugar* ((or sub coconut sugar)); 1/4 cup cane sugar* ((or sub coconut sugar)); 3/4 tsp sea salt; 1 1/2 tsp baking soda; 1 1/2 tsp baking powder; 1 tsp ground cinnamon; 3/4 - 1 cup plain unsweetened almond milk* ((or other non-dairy unsweetened milk)); 1 1 /2 cups loosely packed grated carrot; 1 1/2 cups almond flour* ((I didn’t test with almond meal, but I think it would work)); 1 1/2 cups gluten-free flour blend*; 3/4 cup chopped raw walnuts* ((if preferred, omit, or sub 1/2 cup (70 g) raisins)); Vegan Cashew Buttercream Frosting (2 Ways); Vegan Buttercream Frosting; Vegan Cream Cheese Frosting; Coconut Butter or Coconut Yogurt; Coconut Whipped Cream