Vegan G-F apple, carrots & banana creamy cake

I know! this cake looks amazing! right? haha

Good morning everybody!! I woke up in such a great mood I wanted to make this before you could all prepare breakfast ; )

So, lately I′ve been trying to create new recipes and I actually think I′m having luck on my side because my friends are stopping by everyday just to see what’s on my table. I guess I might have done something right hahah

Now, Let’s get our hands dirty and bake this fantastic creamy, moist, tenderlicious cake

For the mix:

  • 2 flax eggs (replaceable by regular eggs)
  • 1 small ripe banana (smashed)
  • 100 ml agave syrup
  • 90 ml coconut oil
  • 1 tbsp olive oil
  • 100 gr apple sauce
  • 1/2 cup cane sugar (or 1/4 cane sugar & 1/4 coconut sugar)
  • 1/4 tsp sea salt
  • 1 1/2 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 90 ml almond milk (or dairy if not vegan)
  • 1 cup of grated carrots (i used black and orange carrots)
  • 80 gr almond flour
  • 20 gr coconut flour
  • 1 cup gluten free flour mix ( I used banana flour this time)
  • 1 1/2 tsp chia seeds
  • 45 gr chopped walnuts

For the stuffing:

  • Powdered sugar
  • Coconut-almond butter
  • Pure vanilla extract

The making of this cake is extremely simple: Pre-heat the oven 185*C (cooking time is around 40 minutes or until a toothpick inserted into the centre comes out clean. ). Butter and flour two 8-inch, 1 9×13-inch, or 3 6-inch round pans with coconut oil or vegan cooking spray and dust with gluten-free flour. Shake out excess. Set aside.

Prepare flax eggs in a large mixing bowl. To flax eggs, add oil and maple syrup and whisk to combine. Next, add the solids, whisk to combine. Add the solids and combine again.

Divide evenly among the pan and bake. Once is out of the oven let it cool completely before cutting in half to cover the interior with the stuffing.

Hope you can make this cake because I seriously take it as a victory, I completely scored! ; )


I´ll post soon,


The Food Vandal

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