Raw Vegan Carrot Cake. That’s right, I said it, and I meant it! (Also gf!)

P1030080_2I’ve been following this blog for awhile, and some of the things the author comes up with look absolutely amazing! This carrot cake has been taunting me for some time, and I finally decided to try making it. Good news, it’s easy, it’s delicious, and aside from freezing time to let the first couple of layers set, it’s super fast to make (and eat).

P1030083_2A few modifications I made:

Subbed raisins for dates (mainly because I didn’t have any on hand)

Used a mix of almonds and cashews for the frosting

Used a mix of oat and buckwheat flour for the filling.

I also added a bit of maple syrup to the filling (about 2 Tbsp) and did not use the pineapple chunks (my belly decided pineapple is bad news a couple years ago).

What I would change:

Add more carrots! And I might consider shredding them, though it could be that my food processer is not primetime top choice quality, and I don’t have a high speed blender to make the frosting super smooth and creamy. All of that said, this ended up SOOOOO well. I highly recommend it! Here’s a link to the original recipe.

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P1030082_2playing pac-man with my cake…:)

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Nom!

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Gluten-Free and Vegan Orange, Pomegranate, and Tahini Cake

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Today my mom commissioned me an extremely important task: Dessert, gluten-free style. For some reason, a cake was all I could think of, and I haven’t made a cake in literally YEARS. After borrowing a cake pan from my awesome neighbors, I found a recipe that looks incredible (from my recent addiction, mynewroots.org….Sarah B is a genius and she works in the test kitchen of my dream restaurant in Copenhagen, anyway, I digress) and tweaked it a bit to make it gluten-free and compatible with what I had on hand. See the original recipe here, and see all the other recipes, because have I mentioned they’re really effing good?

Anyway, I once again used my King Arthur Flour whole grain gluten-free flour mix, toasted sunflower seeds (raw seeds toasted on a dry skillet), pomegranate seeds, and lovely oranges. While not quite a gorgeous as the original, it still came out looking mighty tasty.

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Ingredients:

2 cups whole grain gluten-free flour mix

1Tbsp baking powder

1Tsp baking soda

1/4 tsp sea salt

1/2 cup coconut palm sugar

1 1/4 cups fresh squeezed orange juice (plus 2 Tbsp orange zest, and I added some orange bits, since more fruit always strikes me as better)

1/2 cup pomegranate seeds

1/2 cup toasted sunflower seeds

3/4 cup tahini

1 Tbsp apple cider vinegar (reacts with baking soda to add air to the cake….who knew?)

Orange slices

Preheat oven to 350 degrees. Grease a cake pan with coconut oil or your oil of choice. Combine all dry ingredients, whisk together OJ, tahini, and sugar, fold dry into the wet, and add seeds and fruits and apple cider vinegar. I completely forgot to layer the cake, but it turned out very nicely regardless. Fill cake pan, and bake 30-40 minutes. After allowing to cool for 10-15 minutes, remove cake from pan, add orange slices, toasted seeds, and maple syrup. Eat!

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