Vegan Carrot Torte (Keto, Low-Carb, Gluten-Free, Vegan)

Vegan Carrot Torte

This recipe came about by wanting to experiment more with chia seed egg replacement and create something that most diets can eat. The modifications make it a vegan friendly dessert that tastes beyond delicious! It has a dense texture close to pumpkin pie. Only 2.1g net carbs per serving. Combine with Coconut Cream Vegan Frosting.

Makes 12 servings. (One 9" cake pan.)

Ingredients:
2/3 cup coconut flour
1/2 cup golden monkfruit sweetener
1 scoop (160mg) stevia powder
1 1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon xanthan gum
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
2 tbsp. chia seeds + 6 tbsp. water
1/2 cup earth balance vegan butter stick, melted
1 tablespoon vanilla extract
2 cups grated carrots

Directions:

1. Mix chia seeds and water and let sit (for at least 20 minutes). 
2. Preheat oven to 350°F (175°C). Oil 9" cake pan and set aside.
3. In a large bowl sift together coconut flour, monkfruit sweetener, stevia, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Add melted vegan butter, chai seed mixture, and vanilla. Mix well.
5. Add grated carrots and mix until combined.
6. Pour into cake pan and bake for 40 minutes. Allow to cool completely before removing from pan.