The Harvest Cake (Vegan)
Carrots were originally purple and yellow, not orange!
This is vegan and gluten free recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Ingredients
- 2 cup All-purpose flour
- 2 teaspoon Baking powder
- 1 teaspoon Cinnamon
- 1 teaspoon Nutmeg
- 0.5 teaspoon Salt
- 1 cup Pumpkin puree
- 0.5 cup Coconut oil
- 0.75 cup Maple syrup
- 1 teaspoon Vanilla extract
- 1 teaspoon Apple cider vinegar
- 0.5 cup Almond milk
- 1 cup Carrots (grated)
- 0.5 cup Walnuts (chopped)
- 0.5 cup Raisins
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, mix together the pumpkin puree, coconut oil, maple syrup, vanilla extract, apple cider vinegar, and almond milk.
- Gradually add the wet ingredients to the dry ingredients, stirring until well combined.
- Fold in the grated carrots, chopped walnuts, and raisins.
- Pour the batter into a greased cake pan.
- Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 20g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.