VEGAN CARROT AND CELERY CAKE WITH COCONUT WHIPPED CREAM

2 flax eggs ( 1tbsp flax seeds + 2,5 tbsp water per egg)

1/4 cup coconut oil

1/4 cup apple sauce 

1/4 cup agave syrup 

1 1/2 cup shredded carrots

1 cup (about 2 stalks) celery

2 cups wheat flour

1 cup almond meal

1 tsp baking soda 

1 tsp cinnamon 

pinch of salt 

WHIPPED CREAM:

1 can coconut milk

1/4 cup icing/powdered sugar

almonds for topping

 

  • preheat oven to 350'F
  • in the bowl mix together all the wet ingredients
  • using food processor shred the carrots and celery then transfer it to the mixture and combine
  • add all the dry ingredients and mix until all is combined well
  • spread the mixture in the greased cake pan and bake for about 25-30 min
  • let it cool down
  • for the coconut whipped cream chill the can of coconut milk in the fridge overnight
  • without shaking the can, open it up and scrape out the top thickened cream and leave the liquid behind
  • beat the cream for 30 seconds then add sugar and mix until creamy and smooth about 1 minute
  • it will keep up in the fridge for up to 1-2 weeks

ENJOY!