The Vegan Carrot and Almond Cake is a light, nutritious, protein-rich dessert ideal to give us the right energy in the morning.
I love carrot desserts and often mix different ingredients to experiment with new flavors using this sweet and colorful ingredient, which is used in the kitchen for both sweet and savory dishes.
In this case the fat component of the carrot loaf comes from 100% almond butter; I also added half a banana to give softness and sweetened it with rice malt syrup. Try it and let me know what you think.
See also other carrot cakes such as:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 50 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All year round
- Energy 250.66 (Kcal)
- Carbohydrates 33.32 (g) of which sugars 6.05 (g)
- Proteins 8.14 (g)
- Fat 9.97 (g) of which saturated 0.40 (g)of which unsaturated 4.69 (g)
- Fibers 3.64 (g)
- Sodium 81.43 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Vegan Carrot and Almond Cake
- 2 cups type 2 flour
- 3 oz almonds (chopped (about 1/2 cup))
- 1/2 sachet baking powder (about 2 teaspoons)
- 1 pinch sea salt
- 1 teaspoon ground cinnamon
- 2.5 tbsp rice malt syrup
- 1 cup almond milk
- 1 banana
- 5 tbsp almond butter (100%)
- 1 carrot
- 1 Loaf pan
Steps for Vegan Carrot and Almond Cake
Preheat the oven to 356°F (180°C). Prepare a 10 x 4.3 in (25 x 11 cm) loaf pan and line it with parchment paper.
In a bowl, add the flour, chopped almonds, baking powder, cinnamon and a pinch of salt, then mix. In a small bowl, mix the almond milk with the rice malt syrup and the almond butter. Pour the wet mixture into the dry ingredients and mix again.
Mash the banana and grate the carrot, then add them to the batter. Pour into the pan and bake in a conventional oven for 40–50 minutes — it all depends on how much liquid the carrot releases, so do a toothpick test before taking it out of the oven.
Let it cool slightly before removing it from the pan. Mix a little more chopped almonds with one tablespoon of warmed rice malt syrup and brush the Vegan Carrot and Almond Cake with it.
Slice and serve.
Tips from Timo e Lenticchie
The indulgent gluten-free carrot loaf stays fresh in the refrigerator for 3 days.
For any information don’t hesitate to contact me on my Facebook Timo e lenticchie page — you can interact and ask me any question. Or join my group.
Follow me also on Instagram, Twitter or Pinterest or YouTube or subscribe to the Telegram channel.
If you want to go back to the HOME PAGE for more ideas among my recipes.
If you want to know more about me read who I am, or have a look for example at all the cereal recipes.
To always be updated on my recipes, subscribe to the newsletter.
I would be very happy if you left a comment with your thoughts on this recipe; you can find the comment section at the bottom of the article.
