Carrot cake has always been one of my favorite cakes, and now I wanted to try to bake the cake without eggs and make it gluten free as well. Instead of eggs, I used ground flax seeds mixed in water which becomes a binding agent. The cake was very good and has a texture that I like carrot cakes to have, dense and at the same time airy. This was the most delicious carrot cake I ever baked :)
Vegan & Gluten-Free Carrot Cake
2 flax eggs (2 tbsp ground flaxmeal and 6 tbsp water)
1,5 dl almond flour
1,5 dl brown rice flour or other gluten-free flour
1,5 tsp ground cinnamon
0,5 tsp baking powder
0,5 tsp baking soda
pinch of salt
pinch of ground ginger
3 dl grated carrots
2 dl coconut sugar
3/4 dl coconut oil
Vegan "Cream Cheese" Frosting
75 g vegan cream cheese, Tofutti
30 g vegan margarine
70 g icing sugar
0,5 tsp vanilla extract
Preheat the oven to 175 degrees C. Grease the inside of a
baking pan and line with parchment paper. Put flax meal and water in a bowl and let stand for 15 minutes.
In another bowl, stir together the almond flour, gluten-free
flour blend, baking powder, baking soda, cinnamon, salt, and ginger until combined. Grate the carrots and add them to the bowl with the flour.
To the bowl with the flax eggs add the coconut sugar and
whisk with a spoon for about 30 seconds. Add oil and mix. Transfer the egg mixture to the bowl with the carrots and flour.
Mix until thoroughly combined.
Pour batter into the pan. Bake for about 25 minutes. Let the
cake cool completely in the pan.
Put all the ingredients for the frosting in a bowl and mix
with a spoon until smooth. Spread on the cake. Store in the fridge.
Vegan & Glutenfri morotskaka
2 linfrö-ägg (2 msk malda linfrön och 6 msk vatten)
1,5 dl mandelmjöl
1,5 dl brunt rismjöl eller annat glutenfritt mjöl
1,5 tsk mald kanel
0,5 tsk bakpulver
0,5 tsk bikarbonat
nypa salt
nypa mald ingefära
3 dl rivna morötter
2 dl kokossocker
3/4 dl kokosolja
Vegan "Cream Cheese" Frosting
75 g vegan färskost, Tofutti
30 g vegant margarin
70 g florsocker
0,5 tsk vaniljextrakt
Sätt ugnen på 175 grader C. Smörj insidan av en bakform och
klä med bakplåtspapper. Sätt linfrömjöl och vatten i en skål och låt stå i 15 minuter.
I en annan skål, blanda ihop mandelmjöl, glutenfritt mjöl,
bakpulver, bikarbonat, kanel, salt och ingefära. Riv morötterna och lägg dem i
skålen med mjölet.
Till skålen med linfrö-äggen tillsätt kokossocker och
vispa med en sked i ca 30 sekunder. Tillsätt oljan och blanda. Överför äggsmeten till skålen med morötter och mjöl. Blanda
tills slät.
Häll smeten i bakformen. Grädda i cirka 25 minuter. Låt
kakan svalna helt i formen.
Lägg alla ingredienser till frostingen i en skål och blanda
med en sked tills slät. Bred på kakan. Förvara i kylen.
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