VEGAN PALEO CARROT CAKE

I don’t know about you, but in my head it’s been spring for a while now. The weather may still have some catching up to do, but when it does we will be waiting with open arms and welcoming plates of cake. Vegan Paleo Carrot Cake with cashew yogurt frosting, obviously.When I posted this carrot cake made with oat flour, many of you asked for a grain-free version. Ask and you shall receive. A one-for-one sub – almond flour for oat – did not work. It took a bit of tweaking to get the texture right, but WORTH IT.

INGREDIENTS

• 1 cup non-dairy yogurt or unsweetened applesauce (240g)
• 1/3 cup coconut sugar (50g)
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 1/2 cup tapioca starch (60g)*
• 2 1/2 cups almond flour (275g)**
• 1 tsp baking soda
• 1 tbsp cinnamon
• 1 tsp ginger
• 1/4 tsp salt
• 1 1/2 cups grated carrots (180g)
• 1/2 cup walnuts (60g)
• CASHEW YOGURT FROSTING
• 1 cup (120g) raw cashews (soaked overnight)
• 1/3 cup (75g) nondairy yogurt
• 2 tbsp maple syrup
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• Pinch of salt

INSTRUCTIONS

1. Preheat the oven to 350F.
2. To a mixing bowl, add the yogurt/applesauce, coconut sugar, lemon juice, and vanilla. Whisk to combine.
3. Add the tapioca starch, almond flour, baking soda, spices, and salt. Stir to combine.
4. .......................

for full instruction please see : www.feastingonfruit.com

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