Vegan Protein Carrot Cake

Lucy Scarborough | @foodie.lu by Lucy Scarborough | @foodie.lu 25 March 2020

A healthy and vegan-friendly version of a cafe staple, this vegan carrot cake is sure to delight!

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Vegan Protein Carrot Cake

Serves 12 

247 calories 
10.2g Protein 
15.6g Fat 
19.4g Carbs 

Ingredients


Cake
2 flax eggs (if not vegan can sub for regular eggs) 
1⁄3 cup vanilla coconut yoghurt 
2 Tbsp maple syrup 
2 scoops True Protein VEGAN85 in French Vanilla
3⁄4 cup almond meal 
3⁄4 cup coconut flour
1⁄2 tsp apple cider vinegar
1⁄3 cup coconut sugar 
3⁄4 cup almond milk 
3 small carrots grated 
2 tsp cinnamon
1 tsp nutmeg
1⁄2 tsp ginger 
2 tsp baking powder 

Cashew Cream Cheese
1 1/2 cups raw cashews (soaked overnight in water)
1 Tbsp lemon juice
1⁄3 cup almond milk
3-4 Tbsp maple syrup
Handful of chopped walnuts for topping 


Method

 

  1. Preheat the oven to 180 degrees celcius and line a baking loaf with baking paper 

  2. In a large bowl combine all of the wet ingredients and stir until combined 

  3. Next, stir through the remaining dry ingredients (apart from the carrot). Once all combined fold through carrot into mixture 

  4. Pour mixture into a baking loaf and cook for 40 minutes or until golden 

  5. Allow to cool - while doing this blend together ingredients in a blender for the cashew cream cheese

  6. Once blended spread evenly over carrot cake and sprinkle with walnuts. Slice and enjoy! 

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IMPORTANT INFORMATION: all content provided here is of a general nature only and is not a substitute for individualised professional medical advice, diagnosis or treatment and reliance should not be placed on it. For personalised medical or nutrition advice, please make an appointment with your doctor, dietitian or qualified health care professional.

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