Wednesday, October 5, 2016

veganfoodphotos: Ingredients: 1 cup of coconut sugar 3 eggs 1...



1 cup of coconut sugar

3 eggs

1 cup of grape seed oil

2 cups of gluten free flour(Pamela’s)

1 ½ teaspoons of baking powder

1 teaspoon of baking soda

1 tablespoon of cinnamon

½ teaspoon of salt

1 tablespoon vanilla extract

½ cup - 1 cup of almond milk(I used 1 cup of almond milk but it might need less)

1 teaspoon of apple cider vinegar

2 ½ cups of grated carrots

½ cup finely shredded coconut flakes


Preheat oven to 350 degrees F. Grease two 9-inch cake pans(I just used grape seed oil). In a bowl combine oil, sugar, and eggs. In another bowl add the rest of the dry ingredients. Add the oil, sugar, and eggs into the dry ingredients. It will be to thick to really combine so add in the milk. Start off with half a cup of milk and if the batter is still way to thick then add another half a cup. It’s supposed to be thick but it should be thin enough to not struggle to whisk it. Don’t add more than 1 cup of milk. Add in the vanilla, apple cider vinegar, carrots, and coconut flakes. Bake for 20 -25 minutes. Let cool before you take out of the cake pans.

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