A moist and yummy gluten free carrot cake made just out of quinoa and almond flour and packed full of carrots for extra flavour.
Preheat your oven to 175 centigrade and line the baking tin with parchment paper. Mix all the wet ingredients together - eggs, coconut/brown sugar, maple syrup, apple sauce, coconut oil, coconut/regular yoghurt & vanilla essence.
In another bowl, whisk together all the dry ingredients - quinoa flour, almond flour, cinnamon, baking powder and salt.
Pour the dry ingredients into the wet and fold them all together.
Add in your grated carrots, walnuts and chopped pineapple.
Pour the batter into your lined baking tin and bake for around 40 minutes or till a toothpick inserted into the middle comes out clean. Allow the cake to cool down and then remove it onto a cooling rack. Allow it to cool completely. I love topping it with my Vegan Cream Cheese Frosting before serving.
Ingredients
Directions
Preheat your oven to 175 centigrade and line the baking tin with parchment paper. Mix all the wet ingredients together - eggs, coconut/brown sugar, maple syrup, apple sauce, coconut oil, coconut/regular yoghurt & vanilla essence.
In another bowl, whisk together all the dry ingredients - quinoa flour, almond flour, cinnamon, baking powder and salt.
Pour the dry ingredients into the wet and fold them all together.
Add in your grated carrots, walnuts and chopped pineapple.
Pour the batter into your lined baking tin and bake for around 40 minutes or till a toothpick inserted into the middle comes out clean. Allow the cake to cool down and then remove it onto a cooling rack. Allow it to cool completely. I love topping it with my Vegan Cream Cheese Frosting before serving.