Carrot Cake In A Ball Raw Vegan Gluten Free Recipes
CARROT CAKE IN A BALL (RAW, VEGAN, GLUTEN-FREE)
These raw vegan, gluten-free little treats are quick and easy to make. You can easily add extra spices to flavor it up more, or roll them in shredded coconut if you're a big coconut fan.
Provided by Ravenhood
Categories Drop Cookies
Time 5m
Yield 8 balls, 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Blend the carrots in a food processor until they`re in tiny pieces and starting to turn to mush, then squeeze the juice out by hand and return the carrot pulp to the food processor - This should give you 1/2 cup packed carrot pulp.
- Add all the other ingredients and process until the dough is well combined. Form into balls and store in the fridge.
GLUTEN-FREE VEGAN CARROT CAKE
From The Gluten-Free Vegan by Susan O'Brien. This is one of the best carrot cakes I've ever had. It's super moist and flavorful, delicious on its own, but you can also frost it with my Recipe #419091 or your favorite vegan cream-cheese frosting.
Provided by Prose
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees Fahrenheit. Lightly spray or rub a 9 x 13-inch baking dish with vegetable oil.
- Sift or whisk together the flours, baking powder and soda, spices, salt, and xanthan gum in a medium bowl.
- In a large mixing bowl, beat the oil and sugar on high for a few minutes or until thick and creamy. Add the egg replacer, applesauce, and vanilla, and stir well. Stir in the carrots and pineapple.
- Add the dry mixture into the wet mixture, and stir. Add the walnuts and coconut, if using, and stir again.
- Pour the batter into the prepared baking dish and bake 30-35 minutes, testing with a toothpick after 20 minutes. Do not overbake. Cool on a wire rack, and frost if desired.
Nutrition Facts : Calories 221.9, Fat 9.6, SaturatedFat 0.8, Sodium 281.4, Carbohydrate 33.9, Fiber 1.5, Sugar 22.1, Protein 1.2
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- Preheat oven to 350 degrees F (176 C). Butter and flour two 8-inch, 1 9x13-inch, or 3 6-inch round pans with coconut oil or vegan cooking spray and dust with gluten-free flour (adjust number/size of pans if altering batch size). Shake out excess. Set aside.
- Prepare flax eggs in a large mixing bowl. To flax eggs, add oil and maple syrup and whisk to combine. Next, add applesauce, sugars, salt, baking soda, baking powder, and cinnamon and whisk to combine.
- Add lesser amount of almond milk (3/4 cup or 180 ml as original recipe is written // adjust if altering batch size) and stir. Add grated carrot and stir. Then add almond flour and gluten-free flour blend and stir. The batter should be thick but pourable. If too thick, add remaining almond milk 1/4 cup or 60 ml as original recipe is written // adjust if altering batch size). If adding walnuts, add at this time and stir.
- Divide evenly among cake pan(s). Bake for 40-50 minutes or until deep golden brown and a toothpick inserted into the center comes out clean. When you press on the top, it shouldn’t feel too spongy, so don’t be afraid of over-baking! The gluten-free blend just takes a little longer to bake. Also, note that the size of pan you use will vary baking time.
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- Preheat the oven to 350°F (180°C). Spray two 8-inch* cake pans with non-stick spray and line the bottoms with parchment paper.
- Sift the flour into a mixing bowl and add the brown sugar, baking soda, baking powder, salt, cinnamon and nutmeg and mix together.
- Prepare your flax eggs by adding 2 Tbsp ground flaxseed meal to a bowl and then adding 6 Tbsp of hot water from the kettle. Leave it to sit for a minute to become gloopy.
- Add the flax eggs, applesauce, grated carrot, oil, vanilla extract, apple cider vinegar and chopped walnuts and mix into a thick batter. If it's struggling to come together, just leave the bowl to sit for a couple of minutes and then come back and stir again and it should come together. Leaving it for a minute will allow the grated carrots to release more moisture into the bowl allowing it all to come together.
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- Remove the stones from your Medjool dates and then soak them in warm water for around 30-40 mins.
- Measure out all of your ingredients using measuring cups. I have kept the quantities fairly even and use 3/4 cups for the nuts.
- Place the desiccated coconut and nuts in the food processor, along with the ginger powder, cinnamon, salt and nutmeg and blitz until the nuts are chopped into small pieces.
- Add the coconut oil and Medjool dates along with 1Tbsp of the water you soaked them in. This helps keep the ingredients moist. Blend again on high speed until the ingredients start to stick together.
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