A Cake with Vegetables?!!
I’ll have to redo these photographs because they do not do justice to this yummy Zucchini Carrot Cake! This cake is super moist and flavorful and most people won’t believe you when you tell them it has carrots and zucchini in it! If you’re making this cake for children then it can be our little secret.
I should also mention that it is VEGAN and GLUTEN FREE!! Who knew a vegan gluten free cake that doesn’t take like cardboard could be made?! Now you know, so spread the word!
I’m still very new to vegan and gluten free baking, but I am quickly learning that desserts that include almond meal are my faaaavorite. Almond meal is just finely ground almonds, so if you can’t find it in a store then all you have to do is grind some almonds in your food processor. That’s it. Seriously.
Almond meal tastes great in raw vegan desserts, but it takes on a entirely different flavor when baked or toasted. The baking process brings out an amazingly delicious toasted nutty flavor. It’s ridiculously good and now I don’t think I can bake many desserts without throwing a little almond meal in the mix!
- 1 cup grated zucchini
- 1 cup grated carrots
- 1 teaspoon vanilla
- 1/4 cup organic cane sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 cup melted coconut oil
- 1/4 cup unsweetened applesauce
- 2 flax eggs 2 tablespoons ground flax seeds mixed with 5 tablespoons water
- 1/2 teaspoon cinnamon
- 1 1/2 cups vegan gluten free flour, any kind you like
- 3/4 cup almond meal
- 1/4 cup free oats
- pinch salt
- Preheat the oven to 300 F and use a little coconut oil to grease your 8 inch cake pan. Make sure your flax eggs are mixed and ready.
- In a large bowl, mix the first 9 ingredients. Next add the cinnamon, gluten free flour, almond meal, oats, and salt. Mix thoroughly.
- Pour the cake batter into the cake pan. Place the cake pans in the oven and bake for 1 hour to 1 hour and 20 minutes (depending on your oven), or until fully cooked.
- Check on the cake every 15 – 20 minutes. If the cake gets too browned then cover the cake with tinfoil. The cake is done when you can stick a knife or toothpick in the middle and it comes out clean, with no sticky bits of cake attached to it.
You can top this cake with the frosting from my Raw Vegan Carrot Cake recipe, but I prefer it without frosting.