Chili Infused Vegan Carrot Cake

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan.

2. 2

   In a large mixing bowl, combine the gluten-free flour, coconut sugar, baking soda, cinnamon, and chili powder.

3. 3

   In a separate bowl, mix the almond milk and melted coconut oil until well combined.

4. 4

   Add the wet ingredients to the dry ingredients and stir until just combined.

5. 5

   Fold in the grated carrots gently.

6. 6

   Pour the batter into the prepared baking pan and spread it evenly.

7. 7

   Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

8. 8

   Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.