Today we will show you how to make a cute upside-down carrot cake with pineapple that is both vegan and gluten-free. With the right ingredients, cakes can be as wholesome for you as eating fruit and vegetables, and even more nourishing. Don't believe it? Keep reading and see how we have designed this uber-wholesome bake, then check the list of ingredients!
We prepared our pineapple and carrot cake without any animal products - it's dairy-free, oil-free and egg-free. We substituted these ingredients with plant-based alternatives that perform just as well, but are much healthier. The tiny but mighty flax seeds make a great egg-replacement when soaked in water. Instead of butter or oil, we used mashed bananas, and we swapped cow milk with almond milk.
For our dear celiacs and people with gluten intolerance, we substituted wheat flour with oat flour. We love using oat in our gluten-free recipes because of just how wholesome it is. Oatmeal is rich in fibres which fill you up and boost your digestive system health.
Our carrot and pineapple cake is also sugar-free. Instead of refined sugars, we took some naturally sweet dates, blended them with water and turned them into a paste. Dates make our recipe suitable for anyone on a low sugar diet, like people with diabetes or those on a weight-loss diet.
All of these wholesome ingredients come together in a moist and spongy cake bursting with flavour and nutrients. You can finally strike cake off the cheat day list, and enjoy it any day of the week!