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

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