Choosing Chia · by Jess★ 5.0
Vegan aloha carrot cake loaf
NUTRITION · PER SERVING75M COOK
CAL 16%·PRO 9%
CARBS 43G52% OF CAL
3G FIBER19G SUGAR21G OTHER
FAT 17G47% OF CAL
3G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist vegan carrot cake loaf with tropical pineapple and coconut flavor, made with applesauce instead of eggs. A healthy whole-grain treat.
dessertamericanbaked good🥧 baking dish🔥 ovendairy freeveganvegetarian
View the full recipe on Choosing Chia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 cups white Spelt flour
- 1/2 cup coconut sugar
- 1/3 cup unsweetened shredded coconut
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp ground ginger
- 2 tsp orange zest
- 1 1/2 cups finely shredded carrots
- 1 cup crushed pineapple
- 1/2 cup sunflower seed oil (coconut oil or vegetable oil work too)
- 1/4 cup unsweetened applesauce
- 1/2 cup pineapple juice (reserved from the can of crushed pineapple)
At a glance
PER SERVING · TIME 75M
CAL 16%·PRO 9%
CARBS 43G52% OF CAL
3G FIBER19G SUGAR21G OTHER
FAT 17G47% OF CAL
3G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 55m
- Sodium
- 240mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 159mg
- Calcium
- 20mg
- Iron
- 0.97mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 240MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.