Who doesn’t love freshly baked cake? Even though I enjoy a vegan, gluten free and refined sugar free lifestyle, doesn’t mean that I still don’t enjoy whipping up some beautiful baked goods for my family.
The nice thing about this cake is it uses naturally sweet ingredients. Carrots are wonderful natural sweeteners, and dates add that extra bit of sugary, gooey goodness. Once you’ve tried using naturally sweet ingredients, you’ll wonder why you ever bothered with white, processed sugar in the first place!
Beyond that, I like that this recipe contains a fair bit of nutritional content, meaning I feel good about feeding it to my boys. The mousse contains Baobab powder, which is full of vitamin C, antioxidants, and fiber. If you’ve never heard of Baobab before, you’re missing out! It’s an African superfruit that is ground into a powder. It has a light, fruity flavour and is bursting with beneficial properties- ever since I discovered it, I’ve used it quite a bit in my recipes!
I hope you like this sweet treat! And, as always, remember- eat well to live well!
- 3 cups gluten free white flour
- 2 tsp baking powder
- 10 dates (soaked in water 2-3 h in advance)
- 1 ½ cup oat milk
- 1 tsp cinnamon powder
- 1/2 tsp Himalayan pink salt
- 1 cup coconut oil (melted)
- 3 large carrots (grated)
- 2 carrots (juice)
- 140 g cashew nuts (soaked in water)
- 2 tbsp Baobab powder
1. Puree the soaked dates and oat milk in a blender until smooth.
2. Preheat oven to 185C (370F)
3. In a large bowl, combine the flour, baking soda, cinnamon and salt. Add the blended date mixture, coconut oil and grated carrots.
4. Pour the mixture into a prepared loaf pan, and bake for 45-50 min at 185C (370F)
5. After 45 minutes, test the cake’s doneness by inserting a toothpick gently into the center of the cake. If the toothpick comes out clean, the cake is done. Otherwise, continue to bake and check it at 10 minute intervals until finished.
To make the Mousse:
1. Using a juicer or high powered blender, juice two carrots (roughly ½ cup)
2. In a blender, puree the cashews, baobab and carrot juice until smooth. Add water to adjust the consistency.