A moist (yup) vegan whole food carrot cake without any oil! Fruit juice sweetens and moistens this baby! Pair it with the simple cashew cream cheese frosting, and you'll have a birthday cake winner.
½ cup raw cashews soaked in water for at least 30 minutes (the longer the better)
2 tbsp maple syrup
1½ - 2 tsp lemon juice
pinch sea salt
¼ tsp vanilla extract
¼ tsp cinnamon
⅛ cup almond milk
Topping:
¼ cup walnuts, chopped
Instructions
Pre-heat your oven to 350°F.
Create the flax egg if you haven’t already (with a fork mix flax and water together in a cup, then set aside 5 minutes)
Line 8 x 4 inch baking dish with parchment paper (2 strips in an X).
Blend the oats in your blender until a flour forms.
Add the rest of dry ingredients to the oat flour and blend until combined.
In a separate bowl, mix together all wet ingredients.
Pour dry ingredients into wet ingredients and mix until evenly combined.
Pour the mixture into your cake pan and bake for 45-50 minutes.
Meanwhile, make the cashew cream cheese frosting by blending all frosting ingredients in your blender until smooth (add a tiny bit of water if needed). If you forgot to soak your cashews, just pour boiling water over them and let sit for 5 minutes, then strain and blend.
Remove the cake from your oven, let cool. Use spatula to pry the sides from sticking, and flip it upside down onto a cooling rack.
Once cooled, flip over onto your serving plate and smother with cashew cream cheese frosting, then sprinkle with walnuts.
Recipe by HookedOnPlants at https://hookedonplants.ca/2018/03/22/vegan-carrot-cake-oil-free/