If you’re looking for a healthy alternative to enjoy this Easter, then try our Easter Carrot Cake.
This cake is Vegan Friendly, super moist, packed full of fibre and good for you. Bake this special morning tea treat over the Easter holidays to share with the family in between all the other fun and excitement Easter brings.
Chia Seeds have been added to this Easter Carrot Cake for a Vegan-friendly egg replacement. While chia seeds are an excellent alternative to eggs in baking they also bring an array of added benefits. Don’t let their size fool you, these tiny little black seeds are among the healthiest foods on the planet. Loaded with vitamins, minerals and antioxidants, they provide many wonderful health benefits to your body and brain. Being high in fibre, protein and omega 3’s, this incredible ingredient will go along way in supporting your overall health such as protecting against and reducing the risk of chronic disease (such as heart disease).
Because the body can absorb chia seeds, the level of useful nutrients far surpasses similar seeds like flaxseeds. Some of the vitamins, minerals, and nutrients individuals will benefit from include copper, zinc, phosphorus, and calcium. Chia seeds are a whole-grain, unprocessed food source packed with nutrients. Individuals are likely familiar with the health benefits of calcium, but may not know phosphorus helps remove waste from the kidneys, repairs tissue and cells, manages the way the body stores and uses energy, maintains an individual’s regular heartbeat and reduces muscle pain after exercise? Copper can help reduce an individual’s risk of dementia, and zinc aids in healing wounds, treating diarrhea, improving the immune system, and treating the common cold.
Easter Carrot Cake
- 1 1/2 cup Whole wheat flour (Spelt Flour as a low gluten alternative)
- 3/4 cup Coconut sugar
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Ground cinnamon (or more to taste)
- 2/3 cup Applesauce
- 3 tbsp Chia seeds (mixed with 9 tablespoons of water to make a gel)
- 1 cup Carrot finely grated
- 1/2 cup Canned crushed pineapple (with juice)
- 1 tsp Vanilla extract
- 1 Cup Monk fruit sweetener
- 2 Tbsp Coconut oil
- 1/2 Cup Coconut milk
- 2 Cup Organic coconut finely desiccated
- 1 tsp Vanilla extract
- In a large mixing bowl, combine all dry ingredients.
- Make a well in the centre and add in remailing ingredients.
- Mix well using an electric mixer on medium speed.
- Lightly grease and line an 8inch round cake tin with non-stick baking paper. Pour in the cake batter and bake in oven for 30-35 minutes or until toothpick-test done*.
- Remove from the oven and allow to stand until cooled before transferring to a wire rack.
- Once cake is completely cooled, ice with the frosting and decorate as you wish with all things Easter.
- Mix the monk fruit sweetener, coconut oil and coconut milk in a small to medium size saucepan and boil until thick (approximately 6 minutes). Be very careful it doesn’t get too hot and burn on the bottom, you must continue to stir constantly.
- Add in the finely desiccated coconut and vanilla, mix through.
- Remove from heat and allow to cool slightly, (not too much as you still want it to be a little runny to ice the cake).
- Spread over the cake and allow to cool to set. Decorate if you wish with all your favourite Easter themed decorations.