So to start I must admit I am not vegan nor have a gluten free diet but this past weekend I was browsing my bookshelf and remembered this vegan cook book I have and decided to pull it out (for anyone who is interested in knowing more about the cookbook I will post a link below). As I perused the pages I came across this carrot cake recipe I 'dog eared' (weird expression I know) and decided to try it out. The results were a very nice and moist cake that I am sure will make any vegan person jump for joy.

INGREDIENTS:

Can of vegan, oil based non stick cooking spray
3/4 Cup Garbanzo Bean Flour
1 1/4 Cup Rice Flour
2 TSP Xanthan Gum
2 TSP Baking Soda
1/4 TSP Salt
2 TSP Cinnamon
1/2 Cup Apple Sauce
1 Cup Canola Oil
1 Cup Water
1 1/4 Cup of Maple Syrup
1 TSP Vanilla Extract
2 Cups Grated Carrots

Frosting - choose whichever flavor you like (mine was cream cheese) pre-made or I can list ingredients below.

Coconut Cream Cheese Frosting
8 OZ firm Silken Tofu
12 OZ Soy cream cheese
1 Cup of Powdered Sugar
1 TSP of coconut extract
1/2 Cup of Unsweetened Coconut
2 TSP of Xanthem Gum (for thickening)

DIRECTIONS: - SHORT VIDEO BELOW

*Like with most cakes you start by mixing all the dry ingredients together in one bow.. mixing all the wet ingredients in another bowl and then combining them together...vegan baking is the same

Preheat the oven to 325 degrees

Grab a 9 inch bread baking pan and coat it in non-stick cooking spray.

In a large bowl mix your garbanzo bean flour, rice flour, xantham gum, baking soda, sat and cinnamon together.

In a separate medium bowl mix your applesauce, canola oil, water, vanilla extract and maple syrup.

Next mix your wet ingredients into the bowl with the dry ingredients and stir until it is well incorporated. Then add in your grated carrots and mix well.

Pour cake mix into the coated baking pan and bake in the over for 75-80 minutes

Once finished remove from the oven and allow to cool before adding icing on top.

To make the frosting simply place all ingredients except the unsweetened coconut in a food processor and blend until smooth. Stir in the coconut after by hand. If possible you can make this the night before and refrigerate so it has more time to set and thicken.

For those who are interested in the cookbook I got this recipe from 'Sinfully Vegan' by Lois Dieterly.

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Bon Appetite!!!

I wouldn’t say breakfast is my favorite meal. Most people skip breakfast and I tend to be guilty of this too. Give me my coffee in the morning and perhaps a banana around 10:30AM and I’ll hold out till lunch. Studies have shown that skipping breakfast actually leads to overeating at lunch or worse choosing the wrong things to eat. When you are hungry you make the wrong choices just to get something quickly and those things tend to be full of calories and sugars that don’t give you the nutrition you need and only leave your body wanting more. So what can you do? BE PREPARED! I made these breakfast muffins as an “on the run” meal (cause Beyonce and Jay-Z ain’t the only ones). Full of fiber, protein, potassium and a little bit of sugar to give you the energy and fullness you need to get through till lunch. I made mine with almond milk to avoid dairy but you can do as you wish. Happy eating my friend!

You may be wondering why I used a circular tray in theabove photo and it is because I lost my muffin tray recently during my move so I had to use this circular tray instead - it worked great.

INGREDIENTS

3 Ripe Bananas mashed
1 Cup Almond Milk (or equivalent)
2 Eggs
3 Cups of Oats
1 TBSP Baking Powder
2 TBSP Cane Sugar
1 TSP Vanilla Extract
1/2 TSP of Cinnamon (optional)
Chocolate chips (optional)

MATERIALS

Baking muffin tray
Baking muffin tray paper cups

DIRECTIONS

Preheat the oven to 350 degrees on Bake.

Combine all the ingredients in a bowl.

Line your muffin tray with muffin paper cups

Scoop out the ingredient mixture into each cup evenly and place in the oven for 25-30 minutes. You should smell the muffins, if not let them stay a little longer or test with a toothpick to see if they are done. If they are ready there should be nothing on the toothpick when you stick in into a muffin and pull it out.

Allow to cool before eating.

Did you find this recipe easy? What do you think of preparing this on Sunday night for the week - a realistic task? I would love to know what you think of this recipe! Please let me know any comments you have down below and I will be happy to hear from you and answer any questions you have.