Gluten-Free Banana Carrot Cake with Coconut Cream
Description
Did you know carrots were originally cultivated for their aromatic leaves and seeds, not their roots?🥕
This Gluten-Free Vegan Carrot Banana Cake🍌 beautifully combines naturally sweet bananas, vibrant carrots, and a creamy coconut frosting.
Perfect for celebrations or an everyday treat, it's both delicious and nourishing!✨
➥ Yield: 8 portions (18–20 cm / 7–8 inch cake)
Ingredients
For the Cake:
Dry Ingredients:
Wet Ingredients:
For the Coconut Cream:
For Decoration:
Instructions
Prepare the Cake
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Gather your required ingredients.
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Preheat your oven to 180°C (350°F). Grease and line two 18–20 cm (7–8 inch) cake pans with baking paper.
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In a bowl, whisk together the gluten-free flour, baking powder, baking soda, and cinnamon.
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In another bowl, mash the bananas and combine with syrup, vanilla extract, tahini, melted coconut oil and orange juice until smooth.
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Add the wet ingredients to dry ingredients, mixing gently until just combined.
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Fold in the grated carrots and orange zest.
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Divide the batter evenly between the two prepared pans.
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Bake the cakes for 25–30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
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Let the cake cool completely.
Prepare the Coconut Cream
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In a saucepan, whisk together the coconut milk, cornstarch, and coconut sugar until fully dissolved.
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Cook the contents over medium heat, stirring continuously until thickened significantly.
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Remove from the heat, and immediately stir in coconut oil until smooth and glossy. Let the mixture cool at room temperature, stirring occasionally.
Assemble the Cake
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Place one cake layer on a serving plate, spreading the top generously with a layer of the coconut cream.
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Top with the second cake layer, and cover completely with the remaining cream.
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Decorate the surface with dried flower petals, carrot slices in honey, and orange zest.
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Refrigerate for at least one hour before serving.
Note
Storage:
Keep refrigerated, covered, for up to 3 days.
