Description
Mini carrot cakes are topped with a vibrant blood orange cashew butter glaze. These vegan and gluten free cakes are the perfect way to usher in the spring season!
Ingredients
for the cakes:
- 60g brown rice flour
- 35g oat flour
- 35g arrowroot flour
- 1/4 tsp psyllium husks
- 1/2 tsp baking soda
- 1/4 tsp fine grain sea salt
- 1/2 tsp ground cinnamon
- 50g (1/2 cup) grated carrot
- 15g (2 tbsp) toasted shredded coconut
- 120g coconut milk (or other plant milk you like)
- 60g unsweetened applesauce
- 1 tsp apple cider vinegar
- 70g coconut sugar
- 1/2 tsp vanilla extract
- 1 1/2 tsp blood orange zest
- 1 tsp freshly grated ginger
for the glaze:
- 1 tbsp fresh blood orange juice
- 1 tbsp cashew butter
- 1/2 cup powdered sugar
- optional for garnish: edible flowers
Instructions
Pre-heat your oven to 325 and grease your preferred pan lightly with oil.
In one bowl, whisk together the flours, psyllium, baking soda, salt, and cinnamon. Fold in the grated carrot and toasted coconut until they are evenly distributed in the dry ingredients.
In a separate bowl, whisk together the coconut milk, applesauce, vinegar, coconut sugar, vanilla, blood orange zest, and grated ginger. Add the wet ingredients to the dry ingredients, stirring until your cake batter comes together.
Fill the molds of whatever pan you are using (cupcake, mini bundt, mini loaf, etc.) about 2/3 full of batter. Tap the pan lightly on the counter a few times to help release air bubbles, then bake the cakes for 18-20 minutes for mini bundts/cupcakes or 23-25 minutes for the mini loaves. The cakes are ready when the tops are firm and spring back when touched. Cool the cakes in the pan for 10 minutes before moving them to a cooling rack to cool completely.
Once the cakes are cool, whisk together the glaze ingredients until they are very smooth. Drizzle each cake with the glaze.
Notes
- I used a mini loaf pan like this to get the small cakes you see in the photos. You can also make these in a cupcake pan or mini bundt pan.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: dessert