Carrot Ginger Cake with Lemon Coconut Whipped Cream

Spring is my favorite time of year. I love the colors and fragrant smell of the blooming flowers in the air. It is also a time I love to host gatherings. This carrot ginger botanical cake has a rich flavor that is balanced by the bright, lightness of the coconut whipped cream. It is the perfect cake for any springtime gathering or for gifting and it is gluten, dairy and refined sugar-free and also vegan-friendly.

Ingredients

Makes two 6-inch layer cakes or one 8-inch x 8-inch square pan

2 cups almond flour, sifted (I like Bob’s Red Mill. Make sure almond flour and not almond meal.)

1 tsp. baking soda

1 tsp. ginger

1 tsp. cinnamon

1 tsp. lemon zest

1/4 tsp. sea salt

1/4 cup avocado oil

1/3 cup maple syrup

1 tbsp. coconut sugar

3 tbsp. Bob’s Redmill Egg Replacement

1 1/2 cups grated organic carrots (I used a box grater on the larger grate. Do not use store bought shredded carrots. They are too thin and long and will impact the texture of the cake.)

2 14oz. cans coconut cream or full-fat coconut milk (I like Whole Foods 365 or Trade Joe’s brands), left in the refrigerator for 24 hours.

1/2-1 cup Swerve Confectioners Sugar (I love this because it is zero glycemic and calorie and does not have the bitterness or carbohydrates of monk fruit sugar. Add to suit your personal preference for sweetness.)

1 tbsp. lemon zest

Method

Preheat oven to 350. Spray cake pans with avocado oil, brush to coat and line with parchment paper.

In a large bowl, combine almond flour, baking soda, ginger, cinnamon, lemon zest, coconut sugar and sea salt. Whisk to combine.

Add avocado oil, maple syrup, and Bob’s Egg Replacement and stir to combine. Do not overmix. Please note the mixture will be thick and this is normal.

Spoon mixture into cake pans, use a spatula to even out.

Bake on the middle rack for 30 minutes or until a toothpick comes out just clean. Allow cakes to sit in the pan for a few minutes before removing and placing on a baking rack to cool. The tops should be slightly firm to the touch.

Cool cakes for at least 3 hours before icing. You can place in the refrigerator to speed the process up.

For the Whipped Cream

Spoon out the coconut fat from the top of each can into a chilled stand mixer bowl or use a hand mixer with a chilled bowl.

Beat the coconut cream until just creamy. Add the powdered sugar and lemon zest and mix until just creamy and smooth. Do not over whip. Taste and adjust sweetness.

Ice cakes immediately or store the whipped cream in the refrigerator until ready to use. The whipped cream will harden for long periods of time in the refrigerator. Allow to sit out at room temperature before icing to soften.

Garnish with fresh non-toxic botanicals and serve immediately.

Can be kept refrigerated for 2-3 days.