Vegan Carrot Cake

Ingredients

• 120g xylitol

• 175g apple puree

• 100ml macademia nut oil, melted coconut oil or olive oil

• 1tsp vanilla extract

• 1tbsp chia seeds soaked in 3tbsp almond milk for 20 minutes (stirring occasionally)

• 180g gluten free flour (I like Doves Farm)

• 140g grated carrots

• 1tsp bicarbonate of soda

• 1tsp baking powder

• 1/2tsp ground cinnamon

• 40g Walnut pieces

• 50g raisins, optional

Icing

• 1 Can of full fat of coconut milk chilled in the fridge for a few hours

• 1tbsp maple syrup or xylitol to taste

• You can also use a ready-made whipping coconut cream like Natures’s Charm available from Amazon which has thickening agents and coconut sugar.

Method

1. Preheat the oven to 180C, gas mark 4. Grease and line a 1lb loaf tin

2. Place the xylitol, apple puree, oil, vanilla and soaked chia seeds with the almond milk in a blender or nutri bullet and process to form a thick sauce.

3. Place the remaining dry ingredients in a large mixing bowl and stir well. Pour over the sauce and beat well with a wooden spoon.

4. Spoon the mixture into the prepared tin and smooth the top.

5. Place in the oven and bake for approx 45 minutes until golden brown and cooked through.

6. Allow the cake to cool completely before icing

7. To make the coconut icing remove the top thick cream from a chilled can of full fat coconut milk and beat in a small bowl with a little maple syrup. Or use the pre-made coconut whipping cream. Spread over the top of the cake. You could also omit the icing and serve with coconut yoghurt. You could also sprinkle over extra chopped walnuts.