Cakes

Gluten-Free Vegan Tropical Carrot Cake

8
For the cake:
8 tablespoons coconut oil (or sub olive or vegetable oil)
100 ml (1/2 cup minus 2 tablespoons) milk, any kind
Juice of 1 lemon*
8 tablespoons maple syrup (or sub any other sweetener)
1 teaspoon vanilla extract
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon mixed spice (or sub a mixture of nutmeg, cinnamon and cloves)
Pinch of salt
1 carrot, peeled and grated
2 tablespoons dessicated coconut
50 g (1/3 cup) dried mango or papaya (ensure refined sugar free if necessary)
30 g (1/4 cup) shelled pistachios, roughly chopped
150 g (1 1/4 cup) ground almonds
150 g (1 1/4 cup) gluten-free flour (or sub plain flour if not gluten-free)
2 heaped teaspoons baking power (ensure gluten-free if necessary)
1/4 teaspoon bicarbonate of soda
For the frosting:
400 g (14oz) tin coconut milk**
Juice of 1/2 lemon
2 tablespoons maple syrup (or sub any other sweetener)
1/2 teaspoon vanilla extract
http://www.rhiansrecipes.com/2017/05/11/gluten-free-vegan-tropical-carrot-cake/
See the full directions on my site
Nutritions

Calories
24615

Sodium
11813mg
492% DV

Fat
639g
984% DV

Protein
772g
1545% DV

Carbs
3802g
1293% DV

Fiber
340g
1363% DV