Spring has finally made a substantial appearance this past week and it feels GOOD. Spring has a sort of magical quality about it that makes everything feel fresh, new, exciting, and basically like anything is possible. Maybe I just really like warm weather.
This season will be filled with many new beginnings, the first of which will be the launch of http://alovelysideproject.com! I expect to be fully transferred over to this site by the end of the week. If you subscribe to LSP (thank you!), your subscription should not be affected. WordPress will migrate followers to the new site. Bloglovin followers should also be fine. All in all, a seamless transition…..hopefully! If there are any glitches- I apologize in advance. The new website will be much more functional for setting up lookbook references and an active recipe collection. To celebrate this launch, I’ll be hosting a second spring giveaway. Yippee for more J.Crew jewels! I’ll also be launching the Summer Bikini Detox shortly, which will be filled with whole food, clean eating recipes. More details on that to come (on the new site)…
Now, lets get back to this super simple Gluten-Free Vegan Carrot Cake with Minus the Brown Sugar Coconut Cream Frosting. If you’re celebrating Easter this week, this is a perfect light dessert to incorporate into brunch. If not, make it anyway. It is tasty and filling and can even stand in for a sweet spring breakfast. Stay tuned for the end of the week also, Cadbury Eggs are coming!
Gluten-Free Vegan Carrot Cake with Minus the Brown Sugar Coconut Cream Frosting
(adapted from Ashley’s Carrot Cake)
- 1 cup gluten-free oat flour
- 2 tbsp sweet rice flour (can be found at some supermarkets, near gluten-free flour options)
- 2 tbsp almond meal
- 1/4 cup sucanat (brown sugar can be substituted)
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp flaked sea salt (regular salt can be substituted)
- dash of nutmeg
- dash of allspice
- 2 tbsp ground flaxseed
- 6 tbsp water
- 1/2 cup unsweetened almond milk (or other non-dairy milk)
- 3 tbsp maple syrup
- 3 tbsp unsweetened applesauce
- 2 tbsp melted coconut oil
- 1 1/2 tsp vanilla extract
- 1 cup grated carrots (about 2 carrots)
- 1/4 cup chopped raisins (optional)
- 1/4 cup chopped walnuts (optional)
- 1 batch of Minus the Brown Sugar Coconut Cream Frosting
- Preheat your oven to 350*F. Grease one 9″ round pan with nonstick cooking spray or coconut oil.
- In a medium bowl, combine 2 tbsp ground flaxseed with 6 tbsp water, stirring with fork to combine. Set aside.
- Combined dry ingredients, oat flour through allspice, in a large bowl, stirring with a whisk to combine.
- In the medium bowl with flax eggs, add almond milk through vanilla extract, stirring with a whisk to combine. Add grated carrot, stir again.
- Add wet ingredients to dry ingredients, using a rubber spatula to incorporate. Do not over mix.
- Fold in raisins and walnuts.
- Pour into prepared pan. Bake for 25-30 minutes until done. Cake will be moist.
- Let cool in pan for 10 minutes. Transfer to a serving plate. IMPORTANT: Let cake fully cool before icing. Coconut cream will melt if the cake is the slightest bit warm.
- Ice with Minus the Brown Sugar Coconut Cream Frosting.
Minus the Brown Sugar Coconut Cream Frosting
Makes 1 1/2 cups
- 1 can of coconut cream (or full fat coconut milk) (remove top of can, refrigerate opened can overnight prior to use)
- 1/2 cup sucanat (brown sugar can be substituted)
- Scoop refrigerated coconut cream into a large bowl. Reserve watery liquid at bottom of can for another use (green smoothie anyone?). Be sure to not mix any coconut water into cream.
- Using electric beaters (or a stand mixture fitted with a wire whisk attachment), whip cream for 2-3 minutes until light and fluffy.
- In a high-speed blender, grind sucanat into a powder (blend on high for about 20-30 seconds). You can also use a coffee bean/spice grinder for this step.
- Add powdered sucanat to coconut cream. Beat again for 2-3 minutes.
- Refrigerate cream until you are ready to frost cake.