10 Boar's Head Meats You Shouldn't Eat a Lot Of

can you stomach the truth?


My daughter and son in law loved it too. Maybe instead of bashing ingredients you should understand what the purpose of each one is. DStv Delicious Festival features a blistering line-up of local and Intl. Mike found his way to Braeside through a wonderful NGO, The Character Company - which seeks to uplift young men being raised in women and child headed households in underprivileged areas. I am in the same boat: Make smarter choices around food and pay attention to what eat.

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Sure, each constituent has a purpose—in that particular formulation. As Vani points out, the Euro formulation is cleaner. Yes she has the right to bash ingredients if she wants.. WOW you must live in a world where companies are so generous and kind where they just want you to be healthy and fed properly.

I am horrified at all this crap they put into food! Makes me sick and soooo sooo angry. Very quickly I know what to take and what not. Thank you for being our food babe and taking these big corporations that poison us to the slaughter house. Please include a one page printable no pictures summary of these post so we can print them out for our friends. I transfer almost everything I want to save to a word document.

I can store these documents in a file labeled, eg. Food, GMO, Additives, etc. The pdf can easily be saved for later printing, stored for reference, or emailed to friends. Thank you for your information; however, Anthony was wanting to know how to simplify the document, not print it as is.

I like to save on ink,etc. People really are clueless as to the extent of what they do to the foods and how they trick us. Most people never think food companies would poison the foods which make us sickly. Food companies do it because they can make more money and less loss and if people let it go they will keep doing it. The sad thing is that we all let the companies get away with it because we all love the quick conveniences and are afraid that the foods will increase in price if they change.

People are and become what they eat period. Plus, it costs a lot more money. It is supposed to be a real quality product. That graphic of the Kraft boxes and ingredients list should be a poster. Or give us large stickers that we can glue to supermarket doors and shelf space…. Too many uninformed parents out there should contact this information somehow.

How about you other people? Its really sad that I grew up on thia stuff and u feed it to my daughter until 4 years ago when I started getting smart and learning about all this crap they out in our foods.

I hope now we can educate others. This is exactly why I became a personal trainer and certified fitness nutritionist, so I cab help educate people of the harm of eating these things! As such a resource, it has been empowering. Clearly the ingredients are unhealthy. Rather, it controls the individual which ultimately is not a sustainable solution to health.

Let us seek to approach the health of the individual in sustainable ways: I do agree with you Brittany. People need to be informed and educated about their food choices. The only thing I slightly disagree with you about is that unfortunately not all people have the time to sit down and get food chemistry lessons, so they rely on the companies they trust making the the food to be of good character.

Take that crap out of our food supply! Stop slowly poisoning us to earn a buck! We are far from an ideal world so it is good to know that there are people like food babe being advocates for us. So I just want to comment on this Mac and Cheese Madness. I am a Certified Health Coach with an extensive background in nutrition and chemistry. We can all agree that ALL Food affects the whole person, on a cellular level.

Everything we eat is a chemical and has a chemical reaction and hormonal effect that modifies the neurotransmitters. I make a Mac and Cheese with low fat chicken broth to flavor, whole grain pasta, skim milk, low fat cheese, and a little salt , pepper and garlic powder… in a rice cooker and my kids LOVE it. It is a healthier alternative to this comfort food that we all love. Eating better will make you feel better and when you feel better your whole life changes.

Make smarter choices around food and pay attention to what eat. Balance the diet with the right choices. As an activist ,I think its wonderful that this debate has begun and so many people are participating in these discussions, it gives hope that things will change for the better. Sometimes it is hard to make choices and quite often the wrong decisions are made, food advertising is very persuasive and cost and consumer driven familiarisation are part of the problem.

I strive to stay chemical-free including drugs, alcohol, and medications. Besides 25mg of Stevia, the only ingredients listed are: Kosher vegetable glycerin, water and maltodextrin in that order. How do you feel about this product? I feel it is the purest form I can get without growing the plant myself. Glutamates elicit an sensation known as umami different from salt or sugar. I have seen no studies saying that there are any addictive properties related to the consumption of MSG.

Glutamates in general are present naturally in many foods that we eat every day. Soy Sauce for example has a wealth of great glutamates that deliver a wonderful mouthfeel, and can really bring the flavors together in a dish. Yeast extract is exactly what it says- extract from yeast. It does not contain monosodium glutamate at all. It is a replacement for MSG that delivers a similar mouthfeel.

If it is naturally occurring that is fine. So I have banned all products that add MSG. Mac and Cheese should have a very short ingredient list, without the need for MSG or anything else. I understand that some people think that MSG is bad, but Jay is right. MSG is a naturally occurring compound in many foods, including seaweed, tomatoes, soy sauce, miso and most cheeses. Conversely, many people have adverse reactions to milk and wheat. Why are these things not shunned with equal distrust?

How is drinking milk from another animal ok? How is eating eggs ok? Those things are pretty disgusting if you think about it. But MSG has become this scapegoat for people feeling sick. People that are lactose intolerant or allergic to gluten probably do not need to be warned to avoid pasta or dairy. There are some dairy products like yogurt that lactose intolerant people can…well…ummm…tolerate.

By the way, only 1 out of every people has celiac disease. There seems to be a mass hysteria making the rounds when it comes to gluten. Beef was one such product I saw. The majority of people do not need to be concerned with buying gluten free. I think I can say I would not feed this stuff to my dog. Where can I get some UK version of mac and cheese? I have been living organically since My teenager still pushes back about certain cleaner mac and cheese products I buy.

If I can get the UK version I maybe able to make a point with her. There was only one product that I thought could be recommended without reservation based on its ingredients. Most other products use annatto or annatto and paprika. Even the Kraft Deluxe skips the artificial yellow dyes. A couple products use apocarotenal. That ingredient has some potential cancer baggage. Most all the other products contain one or more dubious ingredients like maltodextrin, corn syrup, hydrolyzed oil, etc. The products that use non-animal enzymes in their cheese tend to say so.

Many of the products use fortified pasta added vitamins. That in itself is not so bad except it suggests the food is not nutritious without the extras. By French law, there are only 4 ingredients in French baguettes, flour, water, yeast and salt. They pretty much all have what I consider to be unnecessary add-ons. There are NO extra junk ingredients.

Everything is organic, non-gmo or non-animal. The only knockdown I would give the product is it uses annatto for coloring. Following the same path as cigarettes in the US, Americans are buying less processed junk food.

So profits are down, at least partly due to Kraft never diversifying into healthier and organic foods. Tastes pretty good although it is loaded with fat.

Only issue is the cheese has a gritty mouth feel. Obviously, low fat could be substituted for the milk, cheese and butter margarine. You could go with a whole grain pasta.

Whether is would taste good…? On the plus side, there are no additives and no colorings. This recipe will also cost more than buying boxed mac. Some of the products I looked at were weeks from expiration or in some cases, the best when used by date had already passed.

In general, most of the products seem to have something like a 1 year shelf life. I had a box of Lipton noodle soup mix on the shelf. It had expired back in I made it just to see what old soup is like. It did taste stale but was otherwise OK. Best when used by dates are a win-win for the food producers. They get people to throw out what they already have and buy replacements…even though the food is still perfectly good and safe to eat. Stay away from American made canned goods…bisphenol-A.

Do you think I could use gluten free all purpose flour only? Or at least sub it for your mix? This blog you have made is amazing! You made me bealive I can do all the things I want and live a life doing what I love! By combining all my passions. Thank you for all you do. I hope you have a wonderful day: Could you sub dates for the walnuts? Love all your recipes: Going to try this using half all-purpose and half whole wheat flour. Can I replace this?

What is the maple syrup for since you already use brown sugar in the recipe? Is the maple sweet purely for sweetness or does it have another function in the making of this cake? It adds another wave of flavor, and also reduces the amount of brown sugar.

But feel free to experiment and cut back if you want! Happy birthday you Dana. Sorry for the late wish. I wish you all the best. Happy Birthday Thank you for all your amazing recipes. Love the simple way you present them. You are the gift. Have an amazing Day Liane. I need to work on the frosting i chose the vegan cream cheese frosting … it came out a little runny but still so good.

My vegan and non vegan friends just absolutely loved it! Gelukkige verjaardag from Julie and Stijn in Belgium: I hope you have a great birthday: Thank you so much for sharing this recipe. My husband loves, loves, loves carrots so this is perfect for him: While I have a major sweet tooth I love you chocolate recipes my husband likes very particular things.

Carrots are one of his favorite foods in the world — when he was growing up he had a lot of stomach problems and carrots were always something he could eat- so his mom called him the carrot king: You can substitute other sweeteners of choice.

Just know that if wet, they may thin the batter. And if dry, they may thicken the batter. My primary suggestions would be stevia, more brown sugar, or honey if not vegan. I am in the same boat: I subbed flax eggs for regular eggs I used 9inch pans. I used two cups of apple sauce.

The recipe stated scant amount, but each cup has grams of apple sauce. I was wondering if I should have only used 1 cup? I was weighing to the gram. Two eight inch rounds. I grated my own carrots, maybe they were too wet? I am pretty stoked about only having one bowl to wash as well! I want to make this cake without sugar even coconut sugar.

What can I sub instead of the maple syrup, brown sugar, and the cane sugar? I made this tonight. Ever since going vegan almost a year ago I had yet to find a good carrot cake until now. Carrot cake is my favorite and I thought I was doomed to never eat it again after going vegan but this recipe changed that for me. I followed the recipe as written except I added vanilla extract to the batter. I used trader joes gluten free flour and trader joes almond flour and it worked perfect!

The cake came out super moist and light. I frosted it with the cream cheese frosting mentioned here and it was fantastic! Thanks so much for the recipe!!!

Mine came out really ugly compared to your beautiful photos, but no one cared. Served it to 4 people and everyone raved about it. Also, no one could believe it was vegan and gluten free. I used your cream cheese frosting recipe which was excellent, but I think Tofutti brand probably turns out best. Every single recipe I make from your website or your book comes out amazing! Thank you so much for all you do!

I am going to try this with spelt flour. I have had good look baking with spelt flour in muffins so I am hoping it works with this recipe as well. I also am going to try this with local carrots at the farmers market I love local produce ;- I will report back how it turned out. I have loved the recipes I have tried on your blog. I am wondering if extra virgin olive oil could be substituted for coconut oil in your recipes. Such an amazing cake. I also used coconut sugar as the only sugar in the recipe, and it was sweet enough for me.

For the frosting I made the tangy cashew cream cheese frosting which paired very nicely with the carrot cake. I already have people asking if I can make it again for them!! Carrot cake or funfetti cake were always my favorite on my birthday too!

Over the weekend we had crappy dry gross normal carrot cake from a hotel in vegas and it was so gross. Now I want real carrot cake with wholesome ingredients! I now have friends and family that are buying your cookbook to turn vegan after tasting your delicious recipes. Do you have a recipe for custard? Or are you planning are making one? Would be amazing for fresh fruit pies.

We loved this recipe!! The texture was perfect, moist and fluffy, not too dense. Will definitely make again! Made this approximately an hour after it was posted ha! We are not gluten free, so I used half and half mixture of oat flour and whole wheat pastry flour. So moist and the texture is amazing. I used your Vegan buttercream frosting and oh goshhhhh.

This cake is delicious, but I am more impressed by the texture than the taste! I find a lot of gluten free recipes will taste good, but disappoints when it comes to texture. This cake is perfectly balanced in flavor, with a lovely moist, yet not too dense crumb.

As always I am very happy with the results I have whenever I make one of your recipes Dana. Just made this cake for a potluck at work tomorrow and it turned out so amazing!!! I only have one 8-inch square pan college so I made that amount of cake, and used the rest of the batter for cupcakes. I also added some coconut flakes for even more texture, and used a mix of almond meal and oat flour instead of almond flour because almonds are hella expensive and again, college student here.

For the frosting, I was going to make your cream cheese frosting but needed to accommodate a soy-intolerant friend and the soy-free Kite Hill cream cheese was out of stock.

So, instead I made your vegan buttercream recipe, and added some lemon juice to give it that tangy flavor. I also added some whipped coconut cream to make it extra fluffy. Also happy birthday Dana! I use your recipes many times per week and I so appreciate your creativity and dedication! First — Happy birthday!! Second — Is there any way I can magically transport this cake to my kitchen right now!?!

I cannot wait to try this recipe. And I am obsessed with it being gluten free!!! Thank you SO SO much for sharing this recipe! I may have to literally go and make it right now. Thanks again so much for sharing this one! Hope you had the best birthday! Your cake is beautiful, and the recipe is great! I have an allergen-friendly blog freshisreal. Hey Dana, Would it be totally problematic to use honey, date sugar or maple syrup instead of the brown sugar and cane sugar?

I know the consistency is totally different but thought I might give it a whirl. Thanks for giving us another wonderful gift on your birthday: Hope you had an amazing day. Thank you SO much for the perfect carrot cake recipe!!!!! I am not vegan nor gluten free but this recipe seriously blew all others out of the park! Its perfectly dense and tastes really luxurious. And SO easy to make — the recipe is not intimidating at all!

Thanks again for all the awesomeness! I made this yesterday and used unbleached white flour in place of the gluten free flours that the recipe called for along with. For the icing, I made the cream cheese version. It worked really well! I highly recommend using a mixer to beat the frosting. It took probably 4 mins or so for me to really get a good consistency after the sugar was added in.

Hi Dana, thank you for all your wonderful recipes and drool worthy pictures. Can i possibly make this only layer as I am not too big on frosting. Should I just halve all the ingredients?

Can we use carrot pulp from the juicer instead of grated carrot? Hope you had a fab birthday. I made this today with items I had on hand. Used ground almonds and plain flour, and included both sultanas and walnuts. Topped it with a trail of icing made with icing sugar and lemon juice. It was very well received. Actually probably the best cake I have ever made. This was as hit! Doing that math was a bit tricky, but it worked! I think leaving it in the fridge once frosted made it a little denser which was actually tasty.

Hey Dana, could I use whole wheat flour instead of gluten free blend? Wishing you a beautiful celebration! Toasts to an amazing year! I just made this and it turned out amazing — super delicious! I also made the buttercream frosting to go with it and it turned out perfectly!

If so, which would you recommend? Yes both would work. If you are not using the GF blend then add the full amount of almond milk! At first I toiled with the idea of subbing the gf flour for regular flour bc my mom is as southern as they come and lives off of white flour and butter.

But I went ahead and copied the recipe as is, not telling my mom or kids it was vegan and gf. They all went for a second piece before I told them what was in it.

She may not convert to the vegan life, but I def opened her eyes to healthy alternatives can still make a delicious cake!!! Made this topped with the cashew buttercream and although I found the flavour and texture a little off it was still super yummy!

I Used coconut sugar and had to make my own flour blend as I had run out of potato starch so will have to make again with the correct ingredients.

Delicious carrot cake recipe. It ended up being kind of a hybrid — it tasted like a cross between banana cake and carrot cake, which was also yum! The flavor was delicious! I used the regular Cashew Buttercream and was shocked at how satisfying and frosting-like it turned out. How much rise did you get? Did you remember to add the baking powder or is your baking powder expired? Additionally, over-mixing can affect the amount your cake will rise. Hi Dana, belated happy birthday! Just wanted to let you know I made this and everyone who had it really enjoyed it!

You have a wonderful gift of developing recipes, thank you so much for sharing them! Super easy to follow and turned out like a charm. I made this the other day and it was absolutely delicious! Everyone in the family loved it! I followed the recipe exactly, except for adding some raisins and flaked coconut in addition to the walnuts. With a husband who has to eat gluten- and dairy-free, and three of us who are vegan by choice, your recipes are an absolute godsend.

Thank you, and keep the recipes coming! Hi, what is the difference between almond meal and almond flour? They are basically the same thing, almond flour is often much more finely ground than almond meal is and has a more uniform consistency. Also Almond meal can be blanched skins removed or unblanched, while most products labeled almond flour are blanched. As for making it, all you do is blend almonds in your blender, or you can buy it!

Combined it was unfortunately a flop of a birthday cake. I follow primarily for the dairy free aspect so I used half cake flour half All purpose flour and two eggs…this cake was delicious!

I Made it to test for my little ones smash cake for his October birthday and it will be perfect! Our whole family loved it! I just made this cake but it was too moist: I baked it for 50 min, waited about 20 min before taking them out from the pan and it fell out in pieces.

I used less than a cup of the apple sauce as well. I also noticed that the tops of the cakes had caved in and as soon as I touched it, it sunk in. In other news… it was SO freaking good!!! My mom and I ate it with spoons like a cobbler yum! Or maybe I should buy a different gf flour besides the almond? Can I make this using regular gluten flour? Update from my last post: It was a little less moist but unfortunately still broke when taking out of pans.

From this experience I would have to advise not to use only almond flour in this recipe. I made the cream cheese frosting and that as well as the cake was still super delicious. How many cupcakes will this recipe make? I just want to make a half a dozen. Also, what can the applesauce be subbed for?

I followed your lead and made this for my birthday too! It was very moist and flavourful. My modifications include using real eggs, all coconut sugar and honey sweetened apple rhubarb butter instead of apple sauce. I also put all the batter into one 9 inch pan which was a bit too much some overflowed but it turned out great.

Frosted with your cashew buttercream icing. I was thinking of doing muffins next time! What could you use instead of applesauce!? Help a girl out! Hi Dana I am type 1 diabetic and would not want to add the sugar to this recipe. Coconut sugar is still sugar and does have the same effect on blood glucose levels. Do you have an alternative to the sugar to add sweetness? I know am very late but hope you had a fabulous day!! Brought it to a birthday party of all non-vegans and they went crazy over it.

Hi — could you tell me a good substitute gf flour for your gluten free flour blend? I just made this. It tastes delicious however it falls apart really easily. I followed the recipe as written. My husband made this for me for my birthday and it was out-of-this-world good. Moist, flavorful and delicious. I added some ginger and black pepper along with the cinnamon. I made this as a cake and it was A—mazing!!!

Are there any adjustments needed if I want to make cupcakes out of this recipe? The cake was a big hit and very delicious. Thank you for your hard work on Gluten Free recipes. I intend to use your recipes in the future. Our family is a real challenge to feed one dish between gluten issues, nut, soy and milk allergies your recipes will restore my sanity.

This was very good! I made this and after letting cool in pans 15 minutes I wrapped the still warm cakes with Saran Wrap and put into ziplock and froze. Defrosted two days later with excellent results! Next time, I will increase the cinnamon to 2 t. I feel like when gf items get baked, the spices fade into the background. I made a lemon buttercream: This was a hit with the hubby and he was blown away by how good it tasted! I made the buttercream frosting with it and that was absolutely delicious too!

I made this using your homemade gluten free flour blend and it was SO good. I should have cooked it a little longer, as you suggested, but it was so moist and cake-y and amazing.

Will make it again and again and again. Made this for my daughters 9th birthday! Followed the recipe exactly.

This will be my go to cake! Thank you so much! Made this previously and non-vegans and vegans loved it all the same! Now baking it for Indian- themed birthday so I added some cardamom to the dough and will add some coconut in frosting. It was completely flat, almost like a pancake, and it was raw inside but burned outside and I had to keep it in the oven 20 minutes more than the recipe calls for.

I want to try to make it again…any ideas what might be the problem? I made this cake, and many of your other recipes they are all so yummy and look so beautiful.

I love how you keep the ingredients list simple, short, always healthy, and vegan. This is my favorite place to look for any recipe for any meal love it. I made this cake for my birthday and I absolutely loved it! It is hard to find a good both vegan and gluten free cake and this one turned out to be a perfect one! Carrot cake is my absaloute go to cake and this recipe is just spot on: What ratio would you suggest or would you suggest something else?

Date puree can substitute 1 cup of sugar in any recipe. Thank you so much for your response! It should make 12 cupcakes, and keep the same temperature for baking just bake for slightly less time. You may need to keep an eye on them just to make sure, they will be ready when a toothpick comes out clean! Mine came out flat. Tastes great but has a dense, pudding-like texture, not fluffy.

Hope my guests like it. Hi Dana, this recipe is amazing! I put a pinch of stevia in place of the brown sugar and cane sugar, with hemp milk and almond meal!!

Thanks so much for publishing the recipe! What is the best store bought gluten free flour substitute to use for these? Also, can they be made into muffins?

We like using this kind! They can be made into muffins, just bake for less time! I did a test run today with mini and regular cupcakes. I thought they were done but ended up being mushy inside. I still cooked for almost the same recommended time as the cakes. Could it be because I used silicone muffin pans? I made this using the exact half of the ingredients and it was a great success!

I baked them using a muffin pan and made 12 muffins. I also used thick soya yogurt with maple syrup. Each one is around calorie, packed with a lot of nutritious stuff! Delicious, thank you very much. I made this three times already. The last time I doubled the recipe because I already knew how good it is and that people would eat the whole thing! First time making vegan gluten free cake and I am seriously suprised at how good this turned out!

Thank you so much for doing all the hard work and sharing this recipe. Only thing is I need to double the cake mix as the cake does not rise as much as conventional cakes and I only managed to get 2 x 1inch layers and for a bigger cake I would need at least 3 layers.

Can I just use 3 cups all purpose flour?? I made this and though it turned out super tasty, the outside of the cake turned out tough whilst the inside remained deliciously moist. I had to use arrowroot flour and oat flour all I had on hand. Does that explain the difference in consistency? Do you have any tips for how to make this at high altitude?

I would follow this! This looks so promising and delicious! Will it work if I cut down the ingredients by half to make a smaller cake? Hello, just made this cake and once out of the oven while cooling it sunk a little from the middle. Does this mean it needed more time or is this something normal for this cake?

I did the toothpick test and it came out lean and the cakes are a deep golden brown color already. The sides of the cake were already looking a bit over baked. Hi, is there a way I can use cassava, tigernut, coconut, and arrowroot flour instead of the mentioned flours above? If so, what are the ideal ratios?

I imagine this recipe would work with regular flour? I love your site… I get most of my recipes from you! I made this cake last night my first from your site. I pressed on and I was pleasantly surprised at the end result.

While making the cream cheese frosting I kept tasting along the way for sweetness and watching the change in texture as I continued. I added the walnuts and I loved the end result of the cake. My daughter and son in law loved it too. It turned out really really good. Planning to make it for my friends birthday, but how would I substitute all purpose flour? We are not gluten free and have plenty of AP flour on hand!

I made this cake for my vegan sons 15th birthday…he just loved it and said that it was the best gift I could have give him!! Also everybody at the party was non-vegan and they just loved it!! I made this cake with regular white flour but everything else remained the same with the exception of adding ground cloves… Ok, so I also got vegan cream cheese and mixed it with a vegan vanilla frosting.

I brought to a family gathering and my family of meat and dairy eaters loved it! My mom said she could not believe it was vegan. The first time, I used the vegan cream cheese frosting. I made it with vegan butter spread; it was very loose.

I love all of your recipes and your cookbook. Thank you for existing and sharing your knowledge! I also used almond meal instead of almond flour, which gave it a bit more chew but it was still a light and airy cake. I just made 3 of these …. I made it the 1st time a month ago and everyone loved it.

Make sure you let it cool fully before eating!! Substitutions I made based on what I had around: Hi Dana, I looked through the questions and if I missed it and someone already asked then I apologize: I would like to make these into GF Vegan carrot cake cupcakes.

Should I just follow the recipe as is? Bake the cupcakes at the same temperature called for in the cake recipe, but reduce the baking time by one-third to one-half cupcakes usually bake for minutes.

Check doneness by inserting a wooden toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Thank you so much for sharing. I made it for my birthday yesterday: It was scrummy and it tasted even better today.

Try using honey or any other liquid sweetener … you can replace the apple sauce using crushed pineapple that is what I did. Just blend some pieces or pineapple — it goes well with the carrot cake. I think I could have reduced even more. The cake is really good, I liked the texture — Added some more spices to it cloves, nutmeg, ginger and cardamom. Thanks for a great recipe! I usually bake with non vegan ingredients, but I have been really trying to cut down on both animal products and gluten.

This cake really hit the spot , my family had no idea it was gluten free and vegan. This substitution worked fine for me. I also used almond meal flour instead of almond baking flour and it worked just fine. Thank you again for this amazing recipe! I added both walnuts and raisins to this delicious moist cake and it truly hit the spot.

My dinner guests were impressed that this was both vegan and gluten free. I highly recommend the vegan cream cheese frosting. I substituted pecan meal for the almond meal. I also substituted So Delicious plain coconut milk for the milk. It needed to be cooked a little over 1 hour. It turned out well and was delicious! Awesome recipe, I used it to make 24 cupcakes and they turned out great! Added raisins and lots of chopped walnuts. Thank you for creating it. My husbands favorite is carrot cake and he loved it!

I used the cashew cream cheese version and added 2 tablespoons of lemon juice and a little bit of extra maple syrup and vanilla and it came out great! Thanks for the amazing recipe! Will be making again soon! I was so happy to finaly find a gluten free vegan cake that actually cooks… Why do you think this happened? Did you change the recipe at all? We used and already made gluten free flour, and we cooked it in 2 pan with heart shapes the right size! Made this cake tonight in inch pans.

Cooked 40 minutes but was hard to tell if it was cooked all the way through. Was not fully cooked when we dived in, would recomend longer time if your on the edge if its cooked enough.

Hi, I love your recipes! Our family avoids saturated fats, especially coconut oil with its 12g per TBSP. I saw your not on substituting applesauce and how it might affect the texture. Do you have a suggestion on amount to use of avocados alone or a mix with applesauce for better texture? Wow, this looks incredible!! Definitely going to give it a try! If I were to make cupcakes instead of a full cake, would there be any modifications?

Do I have to make it three layers or can I make it just two layers? Thank you in advance! Just wondering if i could sub for water or less oil, because i prefer to consume very minimal amounts of oil in my diet!!

Hi Ruthie, we do recommend using some type of oil. Whether you want to use coconut oil or another oil, it is pretty key to the recipe. I used to 8 inch cake pans and the cakes where both pretty flat, did not rise that much. It tastes delicious, but the cakes didnt rise much and looked pretty sad as a layer cake. Did I do something wrong, or is it better to use the smaller cake pans for a fluffier, taller cake? This looks so good for Easter! Can this be made with just regular all purpose flour and have the same consistency?

Can I make this without the brown and white sugar? Would love to try. Feel free to experiment with other sweeteners or cutting back the sugar. Just know that if using a wet sweetener, it may thin the batter. Used less close to no almond milk because I knew the dough would be too wet without the sugar. Love this and all your other recipes!! Make another cook book! Wanted to make this for Easter. Just made this and it is the most delicious, perfect carrot cake!!!

I am not gluten free so I used regular white flour and also subbed grapeseed oil for coconut oil and it is absolutely perfect. Also made your cream cheese icing using tofutti and it is delicious. It really is the perfect complement to this wonderful cake. My husband has never liked carrot cake or cream cheese vegan or not and yet he loved this!

Thank you for such an amazing recipe.