My vegan carrot cake protein free#

Mix Wet Ingredients with Dry IngredientsĪdd in your wet ingredients along with your flax egg and mix again until combined well. Combine Dry Ingredients:Īdd your dry ingredients to a large bowl and mix until well combined. This will serve as the egg substitute in the recipe. Mix 2 tbsp of ground flax with 6 tbsp of water and let the mixture sit for 10 minutes or until it thickens and becomes gel-like. They make a wonderful snack to accompany your afternoon tea.ĭairy-free: The icing requires no dairy and uses a few pantry staples. Place them in an airtight container, and they will stay fresh and delicious. Make ahead – These bars can be stored in the refrigerator for up to five days. Experiment with different spices, and add desiccated coconut or nuts of your choice for added texture and flavor. Versatile and Customizable – You can easily customize it to suit your preferences. They’re perfect for packing in lunchboxes, enjoying as a quick snack, or bringing to potlucks.

Perfect on-the-go snack – Unlike traditional cakes, these carrot cake bars are ideal on-the-go snacks, packed with flavor and a nutritional punch.

My vegan carrot cake protein free#

They are made from plant-based ingredients and free from gluten. Suitable for various dietary needs – Whether you follow a vegan or gluten-free diet or have dietary restrictions, these bars are perfect for you. And aromatic spices like cinnamon, ginger, and nutmeg impart warmth and depth of flavor, while flax eggs serve as an excellent vegan egg substitute, adding structure and binding the ingredients together. The combination of almond flour, oat flour, and coconut sugar provides a gluten-free and healthier alternative to traditional cake recipes.