Yesterday you said tomorrow.

Vegan Carrot Cake (actual carrots!)

Source: Blogilates

Preparation (grain-free):

Ingredients – mixed together with a spoon (you don’t want to blend it because you want to keep the cake as textured as possible!) and baked for about 40 minutes at 160 C (320 F):

  • 1/4 cup of rolled oats
  • 1/4 cup of coconut milk (from the carton, you can sub this with almond or hazelnut milk)
  • 1 tbsp. of chia seeds
  • 1/4 cup of perfect fit vanilla protein powder
  • 1 tbsp. of coconut flour
  • 1 medium ripe banana
  • 1 medium grated carrot
  • 1/4 cup of applesauce
  • 1 tsp. of vanilla essence
  • 1 tsp. of cinnamon
  • 1 tsp. of allspice
  • 2 tsp. of orange rind

First, mix your oats, coconut milk (from the carton, not the can!), and chia seeds in a big bowl. Let the mix sit for half an hour so it gets nice and thick – this will be your egg substitute 😉 Next, add the rest of the ingredients to the bowl and mix it up with a spoon or fork. Then, just bake it!You can bake it in mini bread loaf mold so that, when it is ready, it can be cut horizontally and get two normal sized carrot cake slices. You can always bake it in muffin cases though or double the recipe and make a bigger cake. It’s up to you 🙂 If you want to make the cake crunchier, add some walnuts to the batter or chopped pecans.

Macros per one slice (out of the two you get from the above): 215KCALS, 14G PROTEIN, 29G CARBS (12G SUGARS), 4.6G FAT (1.8G SAT) AND A SUPER 8.2G FIBER


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