![]() ![]() Please note that these are shredded, not finely grated. Yes! The shredded carrots add a nice flavor, texture, and moisture to the cake. Even with the addition of so much coconut oil and coconut milk, I really don’t think this cake has any sort of distinct coconut flavor. I prefer to use virgin (unrefined) organic coconut oil (I usually buy it in bulk from Costco). I measure my coconut milk in a glass measuring cup to the 1-cup line, top it off with water to the 1.5 cup line, then continue adding my liquid ingredients to the same measuring cup, finally stirring before adding to my dry ingredients. Why water? It helps to thin out the coconut milk. ![]() When I call for coconut milk I mean the full-fat, unsweetened canned coconut milk, not any sort of “coconut beverage” that you would drink (which would have additives). It can be savory, sweet, cooked or not, and it’s a lovely dairy substitute in so many recipes. Coconut Milk (and Water)Ĭoconut milk never ceases to amaze me with how versatile it is. If you want a more subtle spice flavor, cut back on the spices a bit. If there are certain spices in this recipe that you don’t like, simply leave them out. This cake is not shy when it comes to the spices. Given that the sugar makes up a good deal of the dry ingredients, I also would not attempt to replace it with a liquid sweetener as it will throw off the dry-liquid ratio. I have never tried sugar replacers or substitutes in this recipe and cannot vouch for how they would work. Everyone needs a treat now and then, right? If you’re looking for a healthier option, I would venture to guess that coconut sugar would be an excellent substitute (1:1) though I have not tried it myself yet. I know, this recipe has a lot of sugar in it. This is only if your flour blend does not already include it. If you cannot find a flour blend that includes xanthan gum, you can add xanthan gum independently into your dry ingredients: Add 1/4 tsp xanthan gum per 1 cup of gluten free flour blend. I prefer King Arthur Measure for Measure Gluten Free Flour Blend, but I’ve also had success with Namaste Gluten Free Perfect Flour Blend (I buy it at Costco), and Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, although that last one is my least favorite as I feel it gives a grainier texture than the others.Īll of these blends include xanthan gum, which is key to the structure of your cake. The flour blend called for in this recipe needs to be a measure-for-measure or cup-for-cup substitute for regular flour. It doesn’t have gluten, dairy, or eggs…so what IS in it? Gluten Free Flour Blend Vanilla: the better quality of the vanilla extract the more potent the flavor of the frosting.What’s in a gluten, dairy, and egg free spice cake anyway? Sweetened with just honey means that this is actually a sugar-free buttercream frosting too. Honey: skip the traditional powdered sugar and oils. Tapioca flour: this flour is what holds the vanilla buttercream frosting together and gives it the thickness that makes it fluffy and not runny. ![]() You want the vanilla frosting to be soft enough to pipe but not too soft that it’ll melt as you’re doing so.Ĭollagen powder: the secret ingredient! Collagen powder is one of the healthiest sources of protein you can grab (learn more abou t collagen powder versus bone broth). Personally, I try to find vegan butter that doesn’t have a high amount of sunflower oil or shortening.Ĭoconut oil: this helps the protein frosting with the texture. I’ve used both Nuts For Cheese Butter and Miyokos Butter with great results. My goal with this buttercream frosting recipe was to make a healthy twist on a classic.ĭairy-free butter: the kind of butter you choose will make a slight difference to the texture of the healthy frosting recipe. Though most vegan buttercream frosting recipes rely on vegan butter, shortening, and powdered sugar, you'll find none of that here. You only need five ingredients for this protein frosting which makes it super simple to whip up in a pinch. ![]()
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