Author: Rhian Williams
This Gluten-Free Vegan Tropical Carrot Cake is beautifully moist, subtly spiced, and bursting with tropical flavours!
Serves 8
Ingredients:
For the cake
8 tablespoons coconut oil (or sub olive or vegetable oil)
100ml (1/2 cup minus 2 tablespoons) milk, any kind
Juice of 1 lemon*
8 tablespoons maple syrup (or sub any other sweetener)
1 teaspoon vanilla extract
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon mixed spice (or sub a mixture of nutmeg, cinnamon and cloves)
Pinch of salt
1 carrot, peeled and grated
2 tablespoons dessicated coconut
50g (1/3 cup) dried mango or papaya, chopped into smaller pieces if necessary (ensure refined sugar free if necessary)
30g (1/4 cup) shelled pistachios, roughly chopped
150g (1 1/4 cup) ground almonds
150g (1 1/4 cup) gluten-free flour (or sub plain flour if not gluten-free)
2 teaspoons baking power (ensure gluten-free if necessary)
1/4 teaspoon bicarbonate of soda
For the frosting
1 x 400g (14oz) tin coconut milk**
Juice of 1/2 lemon
2 tablespoons maple syrup (or sub any other sweetener)
1/2 teaspoon vanilla extract
To decorate
Toasted coconut flakes
Shelled pistachios, roughly chopped
Dried mango or papaya
Read more at rhiansrecipes.com
