|15 min||40 min||12|
|1/4 cup||Sunflower oil (or coconut oil )|
|1 cup||Maple syrup, pure|
|2 tsp||Apple cider vinegar|
|1/4 cup||Rice milk, unsweetened|
|1 tsp||Vanilla extract, pure|
|1 cup grated||Carrots|
|1 1/2 cup diced||Pineapple (canned or fresh)|
|1/2 cup||Coconut flakes, unsweetened|
|1 1/2 cup||Spelt flour|
|1/2 cup||Coconut flour|
|1/2 cup||Tapioca starch|
|1/2 cup||Tigernut flour|
|1/2 tsp||Sea salt|
|1 tsp||Baking powder|
|1/2 cup||Walnuts (chopped )|
|4 cup||Cashew cream|
In a medium sized bowl, combine ﬁrst ﬁve ingredients until mixed together. Add grated carrot, pineapple and coconut and stir until combined.
In a large bowl combine ﬂours, salt, cinnamon, baking powder and walnuts. Make a well in center of these dry ingredients and then pour the wet ingredients into the well and stir gently until all of the ingredients are combined thoroughly.
Scoop the mixture into 2 small oiled and ﬂoured spring form pans or one large round or square pan. Place in a preheated oven and bake for 40 minutes. Poke a toothpick or skewer into the center of the cakes to make sure they are done- skewer should be clean.
Let the cakes cool on rack before removing (cake may stick because of the pineapple) remove sides of pan and then slide a ﬂat knife under cake to separate it from bottom.
Once cakes are thoroughly cooled spread the cashew cream onto the bottom layer of the cake, then add the top layer and continue to spread the remaining cream over the top and sides.
Garnish with walnuts, pineapple or coconut ﬂakes.