Gluten-Free Carrot Cake Vegan Cheesecake
View original ↗
Food Faith Fitness · by Taylor Kiser★ 4.7 (7)

Gluten-Free Carrot Cake Vegan Cheesecake

NUTRITION · PER SERVING1005M COOK
CAL 18%·PRO 12%
CARBS 34G37% OF CAL
4G FIBER18G ADDED3G INTRINSIC10G OTHER21G TOTAL SUGAR
FAT 25G61% OF CAL
10G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A rich, creamy vegan cheesecake with carrot cake flavors and a cashew-based filling. Naturally dairy-free and gluten-free, it's decadent enough for special occasions despite being paleo-friendly.

dessertamericanbaked gooddairy freegluten freepaleoveganvegetarian
View the full recipe on Food Faith Fitness →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • 3 tablespoons flax meal
  • 7 1/2 tablespoons warm water
  • 2 1/2 cups roasted cashews (340 grams, covered in water and soaked overnight)
  • 1 1/4 cups carrot baby food
  • 1/2 cup + 2 tablespoons coconut sugar
  • 5 tablespoons unsweetened vanilla almond milk
  • 5 tablespoons agave syrup, (or honey for Paleo)
  • 2 1/2 tablespoons coconut oil (melted)
  • 1 3/4 teaspoons cinnamon
  • 1 1/4 teaspoons ground nutmeg
  • 1 1/4 teaspoons raw vanilla extract
  • pinch salt
  • 1/3 cup coconut oil (at room temperature)
  • 3 tablespoons agave syrup (or honey for paleo)
  • 3/4 cup coconut flour (66 grams, sifted)
  • 1/3 cup pecans (40 grams, chopped)
  • Whipped coconut cream (optional for topping)
PREP
480M
SODIUM
66MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.