Dairy-Free RECIPE

Dairy-Free Carrot Cake

By Alexandra Daum

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Ingredients

14

Calories

303

Minutes

55

Recipe Ingredients

Oat milk Apple cider vinegar Light spelt flour Coconut sugar Baking powder Cinnamon Baking soda Sea salt Nutmeg Ground ginger Eggs Coconut oil Carrots Vanilla extract

Recipe Ingredients

1

Make the buttermilk

Add vinegar to the non-dairy milk and set aside.

Mix dry ingredients

In a large bowl, whisk together the flour, spices, and sugar.

2

Mix wet ingredients

Add the oil and carrots to the buttermilk mixture.

3

Mix the batter

Add the carrot mixture to the large bowl and gently mix to combine.

4

Transfer

Spoon the batter into a prepared baking pan and smooth into an even layer.

5

Bake

Bake the cake on the centre rack for about 40 minutes, until golden.

6

Make this now!

You can make this delicious diary-free carrot cake in less than an hour! Be sure to check the full recipe link for substitutions, tips, and storage instructions.

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