1-Bowl Carrot Apple Snack Cake

By Tracy

9 Person

55 Minutes

0 Calories

Hearty, vegan carrot apple snack cake made in 1 bowl! Wholesome, simple ingredients, simple to make, tender, and perfectly sweet! This would make the perfect cake to have on hand for gatherings or lazy days spent with loved ones this holiday season. It would also be delicious to come spring! Basically, it’s perfect year-round for just about any occasion.

Ingredients

Frosting

1 tsp. vanilla extract
3 tbsp. maple syrup
2 tbsp. lemon juice
1/4 cup full-fat coconut milk
1 tbsp. coconut oil
1 1/4 cups raw cashews

1/4 cup raw walnuts
1 cup gluten-free flour blend
1/2 cup almond meal
1 1/2 tsp. baking soda
2/3 cup gluten-free rolled oats
1/2 cup finely grated apple
1 cup grated carrot
1/2 cup plain unsweetened almond milk
1/2 tsp. ground cinnamon
1/2 tsp. sea salt
1/2 cup brown sugar
1/4 cup maple syrup
1/3 cup mashed very ripe banana
1/4 cup olive oil
1 1/2 batches flax eggs

Method

01

Prepare flax eggs in a large mixing bowl (by mixing water and flax seed and letting it rest for 5 minutes). Also, preheat oven to 375 degrees F and line an 8 x 8-inch baking dish or similar size pan.
02

To flax eggs, add olive oil, mashed banana, and maple syrup and whisk to combine. Next add brown sugar, salt, and cinnamon and whisk to combine.
03

Add almond milk and stir. Then add grated carrot and apple and stir.
04

Add oats, baking soda, almond meal (or flour), and gluten-free flour blend and stir to combine. You should have a thick but pourable batter - add more almond milk to thin if needed or more gluten-free flour or almond meal to thicken.
05

Pour into prepared baking dish and top with crushed walnuts. Bake for 40-45 minutes on a center rack or until deep golden brown and a toothpick inserted into the center comes out clean.
06

When you press on the top, it shouldn’t feel too spongey, so don’t be afraid of over-baking! The blend just takes longer to bake than glutenous cakes.
07

Remove from oven and let rest in the pan for 15 minutes. Then gently lift out of the pan and let cool completely on a wire baking rack or flat surface. The longer it cools, the more airy and light the cake becomes.
08

OPTIONAL: While this is happening, you can make your frosting by adding soaked, drained cashews, coconut oil, coconut milk, lemon, maple syrup, and vanilla extract to a high-speed blender and blending on high until creamy and smooth.
09

Taste and adjust sweetness or tartness as needed by adding more maple syrup or lemon juice, respectively. Then refrigerate to firm. Wait to frost the cake until frosting has thickened (about 2 hours), and the cake has cooled completely.
10

Store completely cooled leftovers loosely covered at room temperature up to 3 days, 5 days in the refrigerator (if frosted, it does need to be refrigerated), or in the freezer up to 1 month. Best when fresh.

Related Tags

1-Bowl Carrot Apple Snack Cake

3.5

( By Tracy )

01 Information

Grade medium
Serving 9 servings
Prep Time 10 Mins
Cook Time 45 Mins
Total Time 55 Mins

02 Ingredients

Frosting

1 tsp. vanilla extract

3 tbsp. maple syrup

2 tbsp. lemon juice

1/4 cup full-fat coconut milk

1 tbsp. coconut oil

1 1/4 cups raw cashews

1/4 cup raw walnuts

1 cup gluten-free flour blend

1/2 cup almond meal

1 1/2 tsp. baking soda

2/3 cup gluten-free rolled oats

1/2 cup finely grated apple

1 cup grated carrot

1/2 cup plain unsweetened almond milk

1/2 tsp. ground cinnamon

1/2 tsp. sea salt

1/2 cup brown sugar

1/4 cup maple syrup

1/3 cup mashed very ripe banana

1/4 cup olive oil

1 1/2 batches flax eggs

03 Method

Step 1

Prepare flax eggs in a large mixing bowl (by mixing water and flax seed and letting it rest for 5 minutes). Also, preheat oven to 375 degrees F and line an 8 x 8-inch baking dish or similar size pan.

Step 2

To flax eggs, add olive oil, mashed banana, and maple syrup and whisk to combine. Next add brown sugar, salt, and cinnamon and whisk to combine.

Step 3

Add almond milk and stir. Then add grated carrot and apple and stir.

Step 4

Add oats, baking soda, almond meal (or flour), and gluten-free flour blend and stir to combine. You should have a thick but pourable batter - add more almond milk to thin if needed or more gluten-free flour or almond meal to thicken.

Step 5

Pour into prepared baking dish and top with crushed walnuts. Bake for 40-45 minutes on a center rack or until deep golden brown and a toothpick inserted into the center comes out clean.

Step 6

When you press on the top, it shouldn’t feel too spongey, so don’t be afraid of over-baking! The blend just takes longer to bake than glutenous cakes.

Step 7

Remove from oven and let rest in the pan for 15 minutes. Then gently lift out of the pan and let cool completely on a wire baking rack or flat surface. The longer it cools, the more airy and light the cake becomes.

Step 8

OPTIONAL: While this is happening, you can make your frosting by adding soaked, drained cashews, coconut oil, coconut milk, lemon, maple syrup, and vanilla extract to a high-speed blender and blending on high until creamy and smooth.

Step 9

Taste and adjust sweetness or tartness as needed by adding more maple syrup or lemon juice, respectively. Then refrigerate to firm. Wait to frost the cake until frosting has thickened (about 2 hours), and the cake has cooled completely.

Step 10

Store completely cooled leftovers loosely covered at room temperature up to 3 days, 5 days in the refrigerator (if frosted, it does need to be refrigerated), or in the freezer up to 1 month. Best when fresh.

04 Author

Tracy

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