Gluten, Corn, Soy and Nut Free Vegan Carrot Loaf Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/4 cup canola oil1/3 cup agave nectar2 tbsp maple syrup1/4 tsp stevia extract powder1/4 cup unsweetened applesauce3 tbsp ground flaxseed1/4 cup warm water1 cup brown rice flour1/4 cup sorghum flour1/4 cup chickpea flour2 tbsp tapioca starch2 tsp baking powder (corn free)1 tsp baking soda1/2 tsp salt1 tsp cinnamon1/2 tsp ground cardamom1/4 tsp ground ginger1/4 tsp nutmeg1 tsp guar gum1/4 cup diced figs1/3 cup diced dates1 cup carrot juicer pulp (dry)1/2 cup well drained crushed pineapple
Preheat oven to 350F and grease a 9x5" loaf pan.
In a large bowl, beat together oil, agave, maple syrup, stevia and applesauce until well combined.
Whisk together the flaxseed and warm water and beat into the oil mixture.
Beat in the flours, tapioca starch, baking powder, baking soda, salt, cinnamon, cardamom, ginger, nutmeg and guar gum.
Stir in the figs, carrot pulp and crushed pineapple.
Spread into the prepared pan.
Bake 50 minutes, until tests done.
Serving Size: Makes one 9x5" loaf, 12 slices or 12 muffins
In a large bowl, beat together oil, agave, maple syrup, stevia and applesauce until well combined.
Whisk together the flaxseed and warm water and beat into the oil mixture.
Beat in the flours, tapioca starch, baking powder, baking soda, salt, cinnamon, cardamom, ginger, nutmeg and guar gum.
Stir in the figs, carrot pulp and crushed pineapple.
Spread into the prepared pan.
Bake 50 minutes, until tests done.
Serving Size: Makes one 9x5" loaf, 12 slices or 12 muffins
Nutritional Info Amount Per Serving
- Calories: 187.1
- Total Fat: 5.7 g
- Cholesterol: 0.0 mg
- Sodium: 10.2 mg
- Total Carbs: 33.3 g
- Dietary Fiber: 3.4 g
- Protein: 2.5 g
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