Raw carrot and coconut cake
If it’s too hot to bake then you NEED to try this! Sweet, gooey & delicious
Psst…its healthy, vegan & gluten free as well!
Course: Sweet Treats Servings: 8
Prep time: 20 min
Setting time: 2 hours minimum (or overnight)
Difficulty level: Easy
VEGAN & GLUTEN FREE
***FEATURING OUR LOVE VEGAN BAR ***
Author: Jennifer Sargison
This raw vegan no-bake is a really tasty cake! It’s really easy to make and super healthy too. As it’s vegan, gluten free and refined sugar free it’s a real crowd pleaser. Perfect to take to friends or family for summer get togethers. Enjoy with a cup of tea or a nice latte. I really hope you all love this as much as I do. Big love, Jen
As this is a raw bake its best enjoyed within 3 days.
Ingredients
Cashew topping
185g cashews (soaked in water for at least 30 minutes or over night is all okay).
90g coconut cream (from the top of a tin of full fat coconut milk)
1 tbsp lemon juice
60g soft medjool dates
The cake mixture
180g dates
2tbsp water
1 tsp cinnamon
1 tsp ground ginger
100g grated carrot
50g grated coconut (I used fresh)
35g almond flour
20g coconut flour
1 love vegan bar crumbled ( or 30g raisins)
Extra grated carrot, coconut, walnuts and vegan bat to top
Method
Blend the dates and water until a smooth ball forms
Add the walnuts and pulse until they have crumbled
Add this mixture to a large bowl then add the carrot and coconut and mix
Now add the almond flour, coconut flour, love vegan bar/raisins and mix until everything has combined
Line a bread tin with baking paper and smooth the mixture down, using the back of a spoon.
Now add the cashew topping ingredients to a high speed blender and blend until smooth. You will need to scrape down the sides and re-blend about two or three times. Keep doing this until the cashews have gone completely smooth. It will take a few minutes for this to happen.
TOP TIP - The longer you soak the cashews the easier and smoother they will blend. Using hot water for a shorter soak will help or overnight with cold water will be better.
Add the cashew cream to the carrot cake and smooth out. Cover and pop the cake into the fridge over night or for at least a good few hours to set
Add your topping just before serving and enjoy with family and friends!
If you do make this then I hope you love it
Any thoughts or comments?
Leave a message below and I’ll get back to you
Big love, Jen x
*For those of you eating a gluten free diet because of a gluten intolerance/allergy to gluten or suffering from celiac disease please check the ingredients listed in my recipes carefully. Although many of my recipes are gluten free please make sure you double check your ingredients to check. I am not intolerant to gluten so am no expert but I still like to provide GF options, please fully read your packets at home before making this, thank you :)