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Gluten-Free Vegan Tropical Carrot Cake

Rhian Williams
  • 50 minutes
  • Serves 8

INGREDIENTS

100 g

Carrot

1/4 tsp

Ginger, ground

1

Lemon, Juice of

50 g

Mango or papaya, dried

1

Mango or papaya, Dried

230 milliliters

Almond milk, unsweetened

1

(14oz) tin Coconut milk, full-fat

10 tbsp

Maple syrup

150 g

Almonds** (almond meal), ground

1/4 tsp

Bicarbonate of soda

150 g

Gluten-free flour blend

1 pinch

Salt

1 tsp

Spice, mixed

1 1/2 tsp

Vanilla

60 g

Coconut oil

1

Coconut flakes

2 tbsp

Desiccated coconut

30 g

Pistachios

1

Pistachios

2 heaped teaspoons baking power ((ensure gluten-free if necessary))