Avocado Mousse Carrot Cake

Carrot cakes are amazing. They taste amazing, of course, and who can say no to their allure? If you’re a carrot cake lover, this gluten-free cake made from buckwheat flour will be paradise. And if you are a chocolate lover, this cake will be a dream come true because it's topped with creamy chocolate avocado mousse. Never compromise between carrot cake and getting your chocolate fix again.

AVOCADO MOUSSE CARROT CAKE [VEGAN, GLUTEN-FREE]

INGREDIENTS

FOR THE CAKE:

• 3/4 cup maple syrup,
• 3 cups grated carrots,
• 2 1/2 cups buckwheat flour or any kind of gluten-free flour
• 1 14-ounce can coconut milk,
• 3 tablespoons aluminum-free baking powder

FOR THE MOUSSE:

• 3 ripe avocados
• 1/4 cup coconut oil
• 3 tablespoons peanut butter
• 4 tablespoons raw cacao
• 3 tablespoons maple syrup
• 1 cup non-dairy chocolate milk

PREPARATION

TO MAKE THE MOUSSE:

1. Add all ingredients to a blender and blend until smooth. Store in the refrigerator.

TO MAKE THE CAKE:

1. Combine maple syrup, grated carrots, coconut milk, baking powder, and gluten-free flour with a spatula and mix until you have a sticky dough.
2. Put the dough in a 7-inch springform prepared with parchment paper or line with a bit of coconut oil and bake for 55 minutes at 400°F.
3. While the cake is baking, prepare the avocado mousse. When the dough is done, let it cool for around 10 minutes.
4. After that time put the avocado mousse on top of the cake enjoy immediately or chill.

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