Dessert

Gluten, Corn, Soy and Nut Free Vegan Carrot Loaf Cake is for Dessert.

Gluten, Corn, Soy and Nut Free Vegan Carrot Loaf Cake takes 30 minutes to prepare.

Gluten, Corn, Soy and Nut Free Vegan Carrot Loaf Cake takes 50 minutes to cook.

Gluten, Corn, Soy and Nut Free Vegan Carrot Loaf Cake makes 12 servings.

The ingredients for Gluten, Corn, Soy and Nut Free Vegan Carrot Loaf Cake are:

1/4 cup canola oil
1/3 cup agave nectar
2 tbsp maple syrup
1/4 tsp stevia extract powder
1/4 cup unsweetened applesauce
3 tbsp ground flaxseed
1/4 cup warm water
1 cup brown rice flour
1/4 cup sorghum flour
1/4 cup chickpea flour
2 tbsp tapioca starch
2 tsp baking powder (corn free)
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground cardamom
1/4 tsp ground ginger
1/4 tsp nutmeg
1 tsp guar gum
1/4 cup diced figs
1/3 cup diced dates
1 cup carrot juicer pulp (dry)
1/2 cup well drained crushed pineapple

Here is how you make Gluten, Corn, Soy and Nut Free Vegan Carrot Loaf Cake:

Preheat oven to 350F and grease a 9x5" loaf pan.In a large bowl, beat together oil, agave, maple syrup, stevia and applesauce until well combined. Whisk together the flaxseed and warm water and beat into the oil mixture.Beat in the flours, tapioca starch, baking powder, baking soda, salt, cinnamon, cardamom, ginger, nutmeg and guar gum.Stir in the figs, carrot pulp and crushed pineapple.Spread into the prepared pan. Bake 50 minutes, until tests done.Serving Size:?Makes one 9x5" loaf, 12 slices or 12 muffins

The nutritional information for Gluten, Corn, Soy and Nut Free Vegan Carrot Loaf Cake is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 187.1

• Total Fat: 5.7 g
• Cholesterol: 0.0 mg
• Sodium: 10.2 mg
• Total Carbs: 33.3 g
• Dietary Fiber: 3.4 g
• Protein: 2.5 g

The dietary needs meet for Gluten, Corn, Soy and Nut Free Vegan Carrot Loaf Cake is Gluten Free