Créé avec l’IA
Chili Infused Vegan Carrot Cake
60 min 569 kcal par portion Moyen
Ingrédients
4 Portions
- gluten-free flour2 cups
- grated carrots1 cup
- coconut sugar1 cup
- almond milk1 cup
- coconut oil0,5 cup
- baking soda1 teaspoon
- cinnamon1 teaspoon
- chili powder1 tablespoon
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan.
- 2
In a large mixing bowl, combine the gluten-free flour, coconut sugar, baking soda, cinnamon, and chili powder.
- 3
In a separate bowl, mix the almond milk and melted coconut oil until well combined.
- 4
Add the wet ingredients to the dry ingredients and stir until just combined.
- 5
Fold in the grated carrots gently.
- 6
Pour the batter into the prepared baking pan and spread it evenly.
- 7
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
