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Chocolate Caramel Crunch Cups

· Natalie 21 Comments

Crunchy, gooey, salty, sweet, CHOCOLATEY. Salted date caramel filling, chocolate coating studded with crispy rice cereal, and irresistible all the way through!

Chocolate Caramel Crunch Cups

THIS POST IS SPONSORED BY NATURAL DELIGHTS.

So I kicked peanut butter out of the chocolate cup equation, whatchya gonna do about it? Not even the most loyal of peanut butter lovers will be able to hate me after tasting these caramel-filled, cereal-crunchy, two-bite Chocolate Caramel Crunch Cups. Trust me.

This is one of those mashups where the whole candy cup thing magically becomes so much greater than a sum of the parts. Crunch bar outside, caramel inside, Reese’s shape. Somewhere between snapping through the crispy rice and teeth sinking into gooey caramel and fingers getting messily involved, you will realize there is no way you are not going back for another. That’s why I made them mini – two is basically the same as one so when you have three it’s really less than two and you are a rockstar at pacing yourself. Makes sense, right?

You know what else I love about these cups? Besides the delectable sweet/salty flavor mingling through so much textural variety, of course. I love that they are homemade and therefore endearingly imperfect. Some are lopsided. Some have a bit of caramel squishing out one side. Some are more crunch than caramel, some more caramel than crunch. Each it’s own unique chocolate snowflake.

Chocolate Caramel Crunch Cups

Okay but specifics.

There are just SIX ingredients:

  • Medjool dates
  • Water
  • Vanilla
  • Sea salt (don’t be shy here!)
  • Dark chocolate chips
  • Crispy rice cereal (not puffed rice, you want CRISP)

We are making instant caramel filling in mere minutes with zero cooking here, so we need the best of the best ingredients. That means real vanilla extract or even vanilla bean powder. That means a generous pinch of sea salt. And that means medjool dates from Natural Delights. I never get un-amazed by how sweet and impeccably squishy they are every. single. time.

Now if you are serious about your DARK chocolate, you could even make the cups with unsweetened chocolate so the medjool dates are the only sweetener. A sweet caramel center contrasting a bitter dark outer spells DELICIOUS to me. But maybe I’m weird, it is intense. Otherwise I recommend something around 70% cacao.

Blend the caramel, (and chill it while you) melt the chocolate, mix in the cereal, build your cups – muffin liner > chocolate > chill > caramel > more chocolate > more chilling – and DONE.

Chocolate Caramel Crunch Cups

These little gems will last in the fridge for at least a week-ish (or so I’ve heard), but I sorta love them frozen too. There is really no way to mess this up except by not making them. Soon!

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Chocolate Caramel Crunch Cups

★★★★★ 5 from 4 reviews
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 18 mini cups 1x
  • Category: dessert
  • Method: no bake
  • Cuisine: american
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Description

Crunchy, gooey, salty, sweet, CHOCOLATEY. Salted date caramel filling, chocolate coating studded with crispy rice cereal, and irresistible all the way through!

Ingredients

Scale

Instructions

  1. Blend the dates, water, salt, and vanilla until smooth. If it gets stuck, stop, scrape down the sides, and try blending on a lower speed for longer.
  2. Set the caramel in the freezer while you make the chocolate coating.
  3. Melt the chocolate chips. Stir in the crispy rice cereal.
  4. Line a mini muffin pan with paper liners and drop a small spoonful of the chocolate cereal mixture into the bottom of each. Try to leave a well in the center.
  5. Freeze for 10 minutes.
  6. Place a dollop of caramel in the center of each cup.
  7. Top with more of the chocolate cereal mixture. Shake the pan so the chocolate goes down the sides completely surrounding the caramel.
  8. Freeze until set.
  9. Enjoy! Keep in the fridge or freezer.

Nutrition

  • Calories: 100
  • Sugar: 9
  • Sodium: 42
  • Fat: 6
  • Protein: 1

Keywords: no bake, easy, candy, chocolate, dessert

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Chocolate Caramel Crunch Cups

Thank you Natural Delights for sponsoring this post!

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Turmeric Breakfast Cookies

· Natalie 26 Comments

Soft, spiced turmeric cookies with a latte-inspired coffee kick! Easy to make. Customizable mix-in options. Snack, breakfast, or dessert. Vegan and paleo!

Turmeric Latte Breakfast Cookies

THIS POST IS SPONSORED BY NIELSEN-MASSEY.

These cookies have a lot going for them.

Sweet notes of banana and rich molasses. A zip of coffee flavor for those morning latte vibes. Golden turmeric and familiar spice friends. Filled to the brim with folded-in things like walnuts, hemp seeds, chia, and mini bits of chocolate. They really are living their best cozy cookie life.

And they want to bestow some of that cozy on you too. We both do.

Turmeric Latte Breakfast Cookies

This recipe is kinda sorta similar to a cookie I’ve been making back-to-back-to-back-to-back-to-etc. batches of for months – the fridge just isn’t right without them. Similar but BETTER. And now that I’ve discovered the marvel that is this golden latte variation, I foresee many many more months to come.

When you hear “turmeric latte”, I know you are probably just imagining the turmeric and the spices and the milk and stuff. But I mean turmeric LATTE in the most classic coffee-inclusive way. Turmeric + coffee pair together surprisingly well, and I added cinnamon and ginger too because no golden anything is complete without.

Turmeric Latte Breakfast Cookies

To infuse these cookies with coffee flavor the easy way, I used Nielsen-Massey Pure Coffee Extract. No sugar, no artificial flavors, the only ingredients are water, alcohol, and coffee extract (HOORAH). It’s pretty potent stuff, so I used just a teaspoon. The coffee flavor is not overpowering, but kicks in just perfectly at the end.

Oh cool a turmer…OH. Hi, hello, good morning!

You could use more if you really want to mocha things up. Did I mention I was quite generous with the chocolate chips so every bite tastes like a nutty banana mocha jam fest situation? It’s very fun, you will see.

Other places my mind has already wandered with this coffee extract in mind include:

  • these brownies (as if they aren’t deeply decadent enough)
  • a coffee-spiked version of this would be dangerously amazing
  • chocolate ice cream (okay that actually already happened)
  • mocha frosting, anyone?
  • all chocolate things everywhere

Yep I think that pretty much covers it. While vanilla extract adds a sweetness to chocolate things, coffee extract adds a deepness and richness. Do with that what you will.

Turmeric Latte Breakfast CookiesTurmeric Latte Breakfast Cookies

Strip back all the flavors and mix-ins, and the cookie itself is quite simple…

  • bananas
  • non-dairy milk
  • tapioca starch
  • almond flour
  • baking powder

So you can really customize any which way you like. It is not a super sweet cookie (especially if you skip the molasses), but just sweet enough to be the perfect anytime snack imo. And so soft and puffy!

If you REALLY want to use oat flour, I recommend this recipe as your base instead of the one below. You can still add all the spices and chunky stuff of course.

Oh and please excuse my ugly defrosted bananas in the video – ripe is best, but sometimes frozen is all ya got.

Turmeric Latte Breakfast Cookies

Happy fluffy, golden, latte-inspired cookie making to you!

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Turmeric Latte Breakfast Cookies

★★★★★ 5 from 1 review
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 24 cookies 1x
  • Category: cookies
  • Method: baking
  • Cuisine: american
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Description

Soft, spiced turmeric cookies with a latte-inspired coffee kick! Easy to make. Customizable mix-in options. Snack, breakfast, or dessert. Vegan and paleo!

Ingredients

Scale

Option Mix-Ins

Instructions

  1. Blend the bananas, milk, molasses, and coffee extract.
  2. Add the spices, baking powder, tapioca starch, and almond flour. Blend until combined. You may need to stop and scrape down the sides a few times. It should be quite thick and just barely able to blend, if not add 1/4 cup more flour.
  3. Stir in the nuts/seeds/chocolate chips.
  4. Drop spoonfuls of batter onto a baking pan lined with parchment paper leaving enough space for some spreading. You will need 2 pans or to bake them in 2 batches.
  5. Bake for 15 minutes at 350F or until lightly brown on the edges.
  6. Remove from the oven and cool for at least 10 minutes before removing from the pan.
  7. Enjoy warm or I actually prefer them chilled. They will last in the fridge for up to a week.

Notes

For an oat flour option, try THIS recipe instead.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 156
  • Sugar: 6
  • Fat: 11
  • Carbohydrates: 13
  • Fiber: 2
  • Protein: 4

Keywords: baking, dessert, snack, vegan, paleo, turmeric, gluten-free

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Turmeric Latte Breakfast Cookies

Thank you Nielsen-Massey for sponsoring this post!

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Zucchini Matcha Oatmeal

· Natalie 24 Comments

Thick creamy Zucchini Matcha Oatmeal for a deliciously GREEN bowl of breakfast. Bright green tea flavor, naturally sweetened, veggie-laced, and morning easy!

Zucchini Matcha Oatmeal

Morning lovers. Matcha lovers. Easy breakfast lovers. This one is for all of you.

And matcha-loving morning-haters too actually – perhaps this can change your mind. Or just stick with your snooze button ways, and know this recipe tastes equally as yum as an extra late brunch. Not that I speak from experience or anything.

Zucchini Matcha Oatmeal

It’s a rare (and tragic) day in my world that doesn’t involve matcha. Usually in the shape of an iced latte with a side of afternoon computer work and the comfortable hum of a coffee shop. Most of my blog posts would not be written if it weren’t for that, it’s one of my most favorite parts of my workdays. But there is plenty of room in my day (and heart ♡) for more matcha in a cozier, spoon-not-sip form. That’s where this thick and creamy Zucchini Matcha Oatmeal comes in.

Yup I just nonchalantly snuck veggies in on you, cool? Zucchini in oats isn’t new or anything, it has it’s own hashtag at this point. So if I was a trendy human I would call this matcha #zoatmeal. But I am not. Plus autocorrect is just not having it.

Look, I’m not a veggie-loving, salads all day everyday kind of person. My instagram handle will never involve the word kale, of that I am sure. So I am not exaggerating or going all healthy food blogger on you when I say I legitimately prefer oatmeal with veggies cooked in. It breaks up the oat mushy-ness in a much-better-than-it-sounds kinda way. Riced cauliflower and grated zucchini are my favorites. Or carrots but then I’m always tempted to put frosting on top which sorta kills the whole BREAKFAST thing.

Zucchini Matcha Oatmeal

Since green was already the goal with this matcha bowl, I used grated zucchini AND zucchini blended into the cooking liquid. You can use all grated or all blended, but I like the mix for texture and color.

And if you are thinking: Since when does oatmeal involve a blender? a) with me everything involves a blender and b) since it’s date-sweetened. Or at least it can be. Medjool dates make it extra creamy and naturally sweet, but maple syrup is fine too.

Blender-inclusive date-sweetened zucchini oatmeal making looks something like…

  • zucchini
  • coconut milk
  • dates (or maple syrup)
  • vanilla
  • matcha
  • salt

Blend until creamy, then pour into a saucepan with:

  • rolled oats
  • grated zucchini

And cook just like any ol’ pot of oats – 10ish minutes on medium-low stirring occasionally. And then pile on the toppings because no bowl of oats is insta-complete without.

Zucchini Matcha Oatmeal

Smoothies, you’ve got some serious GREEN breakfast competition now!

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Zucchini Matcha Oatmeal

★★★★★ 4.5 from 2 reviews
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 1 serving 1x
  • Category: breakfast
  • Method: Stovetop
  • Cuisine: american
  • Diet: Vegan
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Description

Thick creamy Zucchini Matcha Oatmeal for a deliciously GREEN bowl of breakfast. Bright green tea flavor, naturally sweetened, veggie-laced, and morning easy!

Ingredients

Scale
  • 1 small zucchini (100g)
  • 1 cup coconut milk (240g) or nondairy milk of choice
  • 2–3 pitted medjool dates (60g) OR 1-2 tbsp maple syrup
  • 1 tsp matcha powder
  • 1/2 tsp vanilla extract
  • Pinch of salt
  • 1/2 cup rolled oats (50g)

Instructions

  1. Grate half of the zucchini (about 1/3 cup grated) and roughly chop the other half.
  2. In a blender combine the chopped zucchini, milk, sweetener of choice, matcha, vanilla, and salt. Blend.
  3. Add to a medium saucepan along with the oats and grated zucchini.
  4. Simmer over medium-low heat for 8-10 minutes stirring occasionally until thick and creamy.
  5. Pour into a bowl. Top with banana, coconut, hemp seeds, and pumpkin seeds. Enjoy!

Nutrition

  • Serving Size: 1 bowl
  • Calories: 460
  • Sugar: 24
  • Fat: 7
  • Carbohydrates: 58
  • Fiber: 5
  • Protein: 13

Keywords: breakfast, meal prep, veggies, healthy, tea, vegan

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Zucchini Matcha Oatmeal

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Ice Cream Sundae Brownie Cups

· Natalie 90 Comments

You’d never guess these ULTRA chocolatey brownies are flourless, date-sweetened, vegan, and paleo. Perfect base for a sundae or dessert all their own!

Ice Cream Sundae Brownie Cups

THIS POST IS SPONSORED BY . ALL OPINIONS ARE MY OWN.

What an unfortunate chore it was to have to make decadent flourless brownie bowls and force myself to fill them with creamydelicious scoops of vegan ice cream in fun new flavors and feel obliged to top them with rainbow sprinkles. Such. A. Burden. And to “clean up” the melty messy post-photoshoot leftovers…I don’t know how I got through.

But real talk. I am so jazzed to share both these crazy good new So Delicious flavors and this brownie recipe with you, I don’t even know where to begin. And the amount of ice cream I have consumed in the past 24 hours has absolutely nothing to do with my currently over-excited semi-incoherent brain. Nothing.

Ice Cream Sundae Brownie CupsIce Cream Sundae Brownie Cups

If you know me or have spent anytime around these internet parts in the summertime, then you know I am pretty into (read: OBSESSED) with ice cream. And I have tried just about every vegan brand I can get my hands on. I haven’t met many pints I don’t like, but So Delicious is one of my all time FAVORITES.

Ice Cream Sundae Brownie Cups

But oh friends! These five new flavors just took that love up to eleven – killing it. It would be unfair to yourself and your tastebuds NOT to visit every grocery store freezer section until you find them and buy all five. I think my favorite part is that they aren’t the usual cookie dough or mint chip. They are unexpected, but not too crazy. Just unique enough to have me like: Why haven’t I been eating peachy maple pecan ice cream all my life?

And the purple one ♡ I didn’t know I could love a pint of ice cream as much as I love this blueberry cardamom coconut milk ice cream. If I could sign up for a never-ending supply I would boot everything else out of my freezer in an instant (who really needs frozen cauliflower anyways?) and fill it with nothing but. That pint is my ice cream spirit animal.

Ice Cream Sundae Brownie Cups

But in all ice cream fairness, let’s do this flavor by flavor…

  • Cold Brew Coffee. The kind of BOLD flavor that you just know you shouldn’t eat this right before bed. (Morning ice cream? Twist my arm.) But perfectly sweet too, and I can vouch for it’s deliciousness with chocolate toppings.
  • Toasted Coconut Key Lime. This one is disappearing alarmingly fast, citrusy ice creams aren’t easy to find but I love the tangy-sweetness. Not my favorite with the brownies, but with granola on top it’s quite possibly better than pie.
  • Chocolate Drizzled Bananas Foster. I mean just that title and you know it’s going to be good, am I right? Banana, vanilla, chocolate, and no shortage of chunky mix-ins. I am a big fan of the cashew base too.
  • Peachy Maple Pecan. I did not see this flavor coming but YESSSS. It’s like butter pecan with a fruity kick and a side of pancakes. I do wish there were a few more pecan chunks though.
  • Blueberry Cardamom. Just pure purple perfection. Don’t even bother with toppings, this magnificence does not need a single thing.

And the texture of all of them is hella creamy and lush. Perfectly scoop-able without having to let it sit out for the longest 10 minutes of your life. Thank you So Delicious. Sincerely, all the impatient ice cream lovers everywhere.

More info on these new flavors (and a coupon!) .

Ice Cream Sundae Brownie Cups

The brownies. Slash bowls. Slash they are actually muffins. I am just as smitten with these as I am the blueb cardamom because they are…

  • flourless
  • date-sweetened
  • only 7 ingredients
  • easy!
  • rich and moist and fudgy (but not mushy)
  • vegan, gluten-free, and paleo
  • blowing my mind

How so few and healthy ingredients can create something so decadent with impeccable texture and ice cream holding ability I don’t even know. Sundae style or just straight up chocolate snack style – you will be amazed!

Ice Cream Sundae Brownie Cups

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Ice Cream Sundae Brownie Cups

★★★★★ 5 from 23 reviews
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 brownies 1x
  • Category: dessert
  • Method: baking
  • Cuisine: american
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Description

You’d never guess these ULTRA chocolatey brownies are flourless, date-sweetened, vegan, and paleo. Perfect base for a brownie sundae or dessert all their own!

Ingredients

Scale
  • 1 cup (180g) pitted medjool dates
  • 1/2 cup (120g) nondairy milk
  • 1/2 cup (130g) almond butter (or any nut/seed butter)
  • 1/2 cup (45g) cacao powder (or cocoa powder)
  • 1/2 tsp baking soda
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • So Delicious Dairy Free ice cream in your favorite flavor!

Instructions

  1. Preheat the oven to 350F.
  2. Combine the pitted medjool dates, nondairy milk, and almond butter in a blender. Blend until no date chunks remain.
  3. Add the cacao powder, baking soda, vanilla, and salt. Blend until combined.
  4. Grease your muffin pan with coconut oil or use muffin liners. Divide the batter into 6 muffins, filling about 3/4 of the way.
  5. Use the back of a spoon (or your fingers!) to make a depression in the center of each.
  6. Bake for 20-25 minutes at 350F.
  7. Cool for at least 10 minutes before removing from the pan. If they won’t come out easily, gently slide a dull knife around the outside and they should pop out.
  8. Top with whatever ice cream and toppings you love. Enjoy!
  9. Keep leftover brownies in the fridge in an airtight container for up to a week.

Nutrition

  • Serving Size: 1 brownie cup
  • Calories: 232
  • Sugar: 21g
  • Fat: 12g
  • Saturated Fat: 1g
  • Carbohydrates: 30g
  • Fiber: 6g
  • Protein: 6g

Keywords: chocolate, baking, dessert, vegan, paleo, flourless, gluten-free

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Ice Cream Sundae Brownie Cups

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Vegan Gluten-Free Carrot Cake

· Natalie 169 Comments

Vegan gluten-free carrot cake with tangy cashew yogurt frosting on top for the perfect creamy complement to this healthier cake. Simple and SO yummy!

Vegan Gluten-Free Carrot Cake

What started as a mission to make a favorite cake for a girl for her birthday (a.k.a. happy b-day from me to myself) turned into a week long cake baking marathon. There have been fail cakes and win cakes and I’m-not-sure-if-this-is-a-fail-or-a-win-I’ve-eaten-too-much-cake cakes and at least four pounds of carrots and moments where I wanted to cut and run back to chocolate cupcakes instead and enough leftovers to pretend it’s my birthday for the next three weeks. Oh, and that one cake I sat on.

I think I even uttered the words “I hate carrot cake” at one point. And by uttered I mean texted in all caps to a bestie I knew could relate. But I take it all back now. I cannot be held responsible for what I say after back-to-back recipe testing flops and a jar of frosting casualty all in the same day.

But finally I bring you a simple, healthy, frosted, damn GOOD carrot cake. And it just so happens to be vegan, gluten-free, and oil-free too! But those details aren’t nearly as fun as the flavor and the frosting. Especially the frosting.

Vegan Gluten-Free Carrot Cake

I can’t blame all of the fails on ingredient chemistry, there was quite a bit of indecision on my part too. First I tried it with a mix of quinoa and almond flour – good but um hello expensive and not low fat or grain-free. Then I tried a paleo mix of coconut, almond, and tapioca flours – just a big floppy, gooey, unbaked-inside fail. Okay so take out the coconut and just use almond – yummy but too dense. And finally I went back to my roots and just used oat flour – SUCCESS!

I would describe the wonderfully light and defined crumb that’s moist yet not gummy, but you can just see for yourself…

Vegan Gluten-Free Carrot Cake

Before you read any further, I need to warn you that this ingredient list isn’t the shortest. You could even call it long compared to my usual keep it simple style. It’s not complicated though, and still comes together with maybe 10 minutes (15 max if you count the frosting prep) of work.

On this not-the-shortest list is:

  • applesauce
  • coconut sugar
  • lemon juice
  • vanilla extract
  • nondairy milk
  • tapioca starch
  • oat flour
  • spices (cinnamon + ginger)
  • baking powder and soda
  • salt
  • CARROTS
  • (optional) walnuts

Nothing crazy, right?

Vegan Gluten-Free Carrot Cake

And then there’s the frosting. Ohhhhhhh the frosting – my tangy, creamy, luscious true love ♡ Yeah I’m one of those corner piece of cake people who goes for maximum frosting surface area. I kept it under control here with a very normal person ratio of frosting to cake, but once you taste this goodness you’ll be adding more mid piece too.

While not a traditional cream cheese frosting, it does still have that TANG that compliments carrot cake so well. Inspired by my friend Brandi’s vegan strawberry cream cheese recipe, the base is a mix of cashews and non-dairy yogurt. The cashews are what make it thick and even thicker after refrigerating. The yogurt in combination with lemon juice is what makes it tangy. Unless your yogurt is sweetened you will need a couple of tablespoons of maple syrup too, plus vanilla and salt to balance out the flavor.

You do need to soak the cashews pre-blending so the frosting comes out just as smoooooooooth as can be, so don’t forget that step the night before. You want it to be as thick as can be but still blend. If it keeps getting stuck when you turn up the speed either use the tamper or set the blender to a lower speed (like 2-3) and just let it run for longer.

Vegan Gluten-Free Carrot Cake

If I was blowing out 24 candles right now my wish on at least 13 of them (gotta save some for life and stuff) would be for YOU to bake this cake and frost it and taste it and adore it right along with me. And you shouldn’t deny a birthday girl her wish.

Vegan Gluten-Free Carrot Cake

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Vegan Gluten-Free Carrot Cake

★★★★★ 4.8 from 20 reviews
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 9 pieces 1x
  • Category: dessert
  • Method: baking
  • Cuisine: american
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Description

Vegan gluten-free carrot cake with tangy cashew yogurt frosting on top for the perfect creamy complement to this healthier cake. Simple and SO yummy!

Ingredients

Scale
  • 1 cup (250g) unsweetened applesauce*
  • 2/3 cup (110g) coconut sugar
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1/2 cup (120g) nondairy milk**
  • 1/3 cup (50g) tapioca starch***
  • 2 1/2 cup (300g) oat flour****
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp cinnamon
  • 1 tsp ginger
  • 1/4 tsp salt
  • 1 1/2 cup (180g) grated carrots
  • 1/2 cup (60g) chopped walnuts ((or pecans))

Cashew Yogurt Frosting

  • 1 cup (120g) raw cashews (soaked overnight)
  • 1/3 cup (75g) nondairy yogurt
  • 2 tbsp maple syrup
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat the oven to 350F.
  2. To a mixing bowl, add the applesauce, coconut sugar, lemon juice, vanilla, and milk. Whisk to combine.
  3. Add the tapioca starch, oat flour, baking powder, baking soda, spices, and salt. Stir to combine.
  4. Fold in the grated carrots and walnuts.
  5. Transfer to a baking pan (I used a 9×9″ square pan, but round is fine too) that has been lightly sprayed with oil or lined with parchment paper.
  6. Bake for approximately 30 minutes at 350F or until a toothpick inserted into the center comes out clean.
  7. Remove from the oven and cool completely before frosting.
  8. Drain the cashews. Combine all the frosting ingredients in a high speed blender and blend until smooth and very creamy. If it gets stuck at a higher speed, reduce the speed to low and let it blend for a while (30-60 seconds).
  9. Spread onto the cooled cake and ideally refrigerate until the frosting is set (at least 2 hours). Or you can eat it immediately, but the frosting will be quite soft.
  10. Slice and enjoy! Keep leftovers in the refrigerator.

Notes

*You can substitute with non-dairy yogurt or pumpkin puree, but the applesauce adds extra natural sweetness so I recommend it. **I used light canned coconut milk. You can use almond milk or other types of nondairy milk from a carton, but the cake won’t be as moist. ***You can substitute with arrowroot or corn starch. ****For a grain-free option, try this recipe instead.

Keywords: baking, cake, dessert, gluten-free, oat flour, vegan

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Vegan Gluten-Free Carrot Cake

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