Vegan Carrot Cake Bread | GF & Oil free
The Vegan Carrot Cake Bread recipe is packed with great texture from the nuts and flavor from the spices! Not only is it vegan, but it's also gluten free and oil free!
This recipe is easy, delicious and HEALTHY! I made an incredible vegan carrot cake for my moms birthday a few months back! I knew I wanted to re-create it again but this time make it gluten free and oil free that way I could eat it for breakfast without any guilt! The recipe is quite simple and packed with great texture from the nuts and flavor from the spices! I can’t wait for you guys to try!
PREP TIME
5min
COOK TIME
55min
TOTAL TIME
1h
INGREDIENTS
- 3 cups oat flour (or rolled oats *blended until flour consistency*)
- 1/2 cup coconut sugar
- 1 teaspoon baking soda
- 1 tsp cinnamon
- 1/4 tsp all spice
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1 1/2 cup carrots, grated
- 1/2 cup unsweetened coconut shreds
- 1/2 cups walnuts, chopped
- 1/2 cup golden raisins
- 1/2 cup maple syrup
- 1 tsp apple cider vinegar
- 1 tsp vanilla
- 5 tbsp unsweetened apple sauce
- 1 cup unsweetened almond milk
EQUIPMENT
- Bread pan
- Large bowl
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- Preheat oven to 350F and and line a 9×5″ bread pan with parchment paper or lightly coat it with oil.
- In a large mixing bowl, mix the oat flour, coconut sugar, baking soda, cinnamon, all spice, nutmeg and salt.
- Add grated carrots, walnuts, coconut shreds and golden raisins to the dried ingredients mix well. Then add the wet ingredients, vinegar, vanilla, almond milk, maple syrup and apple sauce, mix well. Pour in baking dish.
- Bake for 55 minutes. Check with toothpick to make sure it comes out clean, remove when ready. Enjoy!
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
