The Best Gluten-free Vegan Carrot Cake with Tofu Frosting
Author: Bhavani Jaroff
Recipe type: Desserts
Prep time:
Cook time:
Total time:
Serves: 16 people
- 3 cups gluten-free Flour
- 1 cup ground oat flour
- 1 cup ground coconut
- 4 tsp cinnamon
- 1 Tbs baking soda
- 1 Tbs baking powder
- 1 ½ t. salt
- 1 cup raisins
- 2 cups walnuts
- ½ cup potato starch
- ½ t. nutmeg
- 1 cup puffed millet or rice
- 4 cups shredded carrots
- 2 cups apple sauce
- 1 ½ cup maple syrup or Agave
- 4 Tbs flax seed dissolved in 2 Tbs warm water and the 2 Tbs apple cider vinegar
- (2 Tbs apple cider vinegar, see above)
- 6 t. vanilla
- 1 ½ cup oil
- 1 can organic crushed pineapple, drained
- Frosting:
- 2 lbs. Silken firm Tofu
- 2 cups coconut oil
- 2 Tbs. vanilla
- 2 cups powdered sugar
- zest of 2 lemons
- Mix the first twelve ingredients into a bowl.
- Mix the remaining ingredients, except for the carrots, into a separate bowl.
- Add the wet ingredients to the dry. Mix in the carrots.
- Bake at 350 for 40 min. or until a knife comes out dry.
Recipe by iEatGreen at https://www.ieatgreen.com/the-best-gluten-free-vegan-carrot-cake-with-tofu-frosting/
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