Vegan Carrot Cake

The Dreamiest Vegan Carrot Cake with Coconut Cream Frosting

Course Cakes

Cuisine Australian

Keyword Vegan Carrot Cake

Prep Time 20

Cook Time 45

Servings

Calories 313kcal

Cost $6

Preheat the oven at 180deg Celsius.
Grease a large sized cake tin and line with baking paper.
Pop the chia seeds into a large bowl and add the boiling water and leave for 5 minutes. Allow the seeds to soak up the water.
In the meantime, sift the flour, spices, baking soda and salt.
Add the sugar to the dry ingredients and combine. Soften any lumps if you have some.
Add the chopped walnuts to the dry mix as well.
To the chia seeds add all the wet ingredients - apple sauce, milk, lemon juice, oil and grated carrot.
Then add the dry ingredients to the wet ingredients and mix gently till combined.
Pour mix into prepared cake tin and bake for 45 minutes. Cake will be cooked when a skewer comes out clean.
Allow cake to cool for at least 10 minutes and then turn out gently onto a cake rack to cool.
Ice with whipped Coconut Cream Frosting or serve cake with frosting on the side as needed. *note
If your cake is frosted you'll need to refrigerate. If you are serving cake without frosting keep in an airtight container at room temperature. Store frosting in the fridge and use as needed.

The coconut cream used in this recipe is not your normal can of coconut cream but a specific Whipping Coconut Cream. The difference is that the whipping coconut cream contains tapioca flour to help stabilize the whipped cream and to help keep it's shape.