Vegan gluten free carrot cake with a refined sugar-free frosting. This cake is moist, delicious, healthy and low in fat and calories
Mix the ground chia seeds and water with a whisk, set aside for 5 minutes. Meanwhile, put all dry ingredients in a big bowl and stir until there are no clumps
Add all wet ingredients into the dry ingredients and stir until the mixture is combined
Line a mold with parchment paper or grease it with a little bit of coconut oil. My mold measures 8 x 4 x 2.5 inches
Bake in the oven at 375 degrees F (190 degrees C) for about 40 minutes (+/- 10 minutes). The cake is ready when a toothpick comes out almost clean (don't overcook it). Let it cool
Put the Erythritol in your food processor or coffee grinder and blend until it's very fine like icing sugar. Use a whisk to mix it in a small bowl with the coconut milk and lime/lemon juice. If the frosting is too thick add a few drops of lime/lemon juice. If it's too thin add more of the Erythritol. Put the frosting on the cake (once it's cool) and put the cake in the fridge until the frosting is hard. Enjoy!
You can use a different gluten free flour blend, however, if you sub coconut flour for a different flour then you need to increase the amount of flour. Coconut flour is very absorbent, that's why you would have to use at least 1/2 a cup of a different flour instead of coconut flour. My gluten free flour blend made the cake fluffy and resulted in a great texture and I totally recommend it.
2 tsp of cinnamon
1/2 tsp of ground ginger
Optional spices: Nutmeg, cloves to taste
The recipe makes one loaf which I cut into 10 pieces. Nutrition facts are for one piece