As a continuation of my healthy kick, I decided to add on Sweet Tooth Tuesdays, this is where I post up my recipe of my dessert of the week. The last two vegan, gluten-free desserts I made were all eaten within 2 days, so they typically don’t make it past the Tuesday.
For my first week’s post, I’m doing a zucchini carrot cake inspired bar. This is made with gluten free and vegan alternatives: apple sauce is used instead of eggs, rice milk instead of milk, and coconut and brown rice flour instead of regular flour. I’ll put up the gluten, non vegan alternatives beside the replacements as well.
- 1 cup unsweetened applesauce (2 eggs can be used instead)
- 1 tsp baking soda (if using eggs, only use 1/2 tsp baking soda)
- 1/2 cup maple syrup
- 1/4 cup coconut oil (canola oil can be used instead)
- 1 tsp vanilla extract
- 1 cup rice milk (regular milk can be used or water)
- 1 1/2 cup shredded carrots (peeled)
- 1 1/2 cup shredded zucchini (skin on, this gives it more colour)
- 1/2 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 cup coconut flour
- 1/2 cup brown rice flour (1 1/2 cup regular flour can be used instead of coconut and rice flour)
- 1 tsp baking powder
- 1/2 cup walnuts (optional)
- pinch of salt
- Preheat oven to 350F. Grease a 9×9 cake pan.
- In a large bowl, mix applesauce (eggs), oil, maple syrup, vanilla together. Fold in zucchini and carrots. Add walnuts if you are using at this point.
- In a separate bowl, mix dry ingredients together.
- Slowly mix dry ingredients into the bowl with wet ingredients. Using a spatula, make sure everything is evenly mixed. The texture should be similar to a dough, compared to a batter. (one of those things you have to expect when you make gluten free desserts)
- Pour into the pan, and make sure that it’s evenly spread out across the pan. Bake for 45-55 minutes. They should be a nice golden brown on the top, and have a cake like texture. I recommend using a metal skewer or a knife to check if they are done. Due to the lack of gluten, toothpicks won’t be able to check the readiness, I find metal checks gluten free desserts more accurately.
- Let it cool, serve hot or cold. Best served with a little scoop of vanilla ice cream or whipped cream.
Let me know what you guys think in the comments!