3 tbsp flaxseed meal + 7 1/2 tbsp water
1/3 cup melted coconut oil
1/4 cup maple syrup
1 cup unsweetened applesauce
1/2 cup coconut sugar
3/4 tsp sea salt
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp ground cinnamon
3/4 cup soy milk
2 cups loosely packed grated carrot
1 1/2 cups almond meal
1 1/2 cups gluten-free flour blend
3/4 cup chopped raw walnuts
Preheat oven to 180 C.
Butter and flour two 20cm round pans with coconut oil or vegan cooking spray and dust with gluten-free flour. Shake out excess. Set aside.
Combine water and flax meal in a large mixing bowl.
Add oil and maple syrup and whisk to combine.
Next, add applesauce, sugar, salt, baking soda, baking powder, and cinnamon and whisk to combine.
Add soy milk and stir.
Add grated carrot and stir.
Add almond meal and gluten-free flour blend and stir. The batter should be thick but pourable.
If too thick, add remaining extra soy milk.
Add walnuts and stir.
Divide evenly among cake pans.
Bake for 40-50 minutes or until deep golden brown and a toothpick inserted into the centre comes out clean.
Remove from oven and let rest in the pans for 15 minutes. Then carefully run a knife along the edges and gently invert onto cooling racks to let cool completely.
Once cooled, you can serve as is or top with almond/coconut yogurt.
Once iced store in the fridge. If uniced store at room temperature.
Store leftovers at room temperature, covered, for 2-3 days, in the refrigerator for 3-4 days, or covered well in the freezer for several weeks.
Gluten Free Flour Blend
1 3/4 cups brown rice flour
1/4 cup tapioca starch
1/2 cup potato starch
This makes 2 1/2 cups, but this recipe just needs 1 1/2 cups.