Baked oats meets classic carrot cake in this Flourless Carrot Cake Breakfast Torte! I already have a delish gluten-free vegan carrot cake on the blog, but the wholesome oats and dreamy coconut cream topping on this version make it extra-special!
It’s the perfect way to get all the nutrients of a bowl of oatmeal but in a fun, new sliceable form. And there’s just something so exciting and rebellious about eating “cake” for breakfast, right?!
Next time you find yourself with a few extra carrots, go the breakfast torte route!
Tag your version of social with #nourishwithashley and @nourishwithashley 😘
🧡Flourless Carrot Cake Breakfast Torte 🧡
2 large or 3 medium very ripe bananas
3 tbsp nut butter
1/2 tsp maca powder
1 tsp ground cinnamon
1/2 serving vanilla protein
3/4 c almond milk or chai tea
2 tbsp maple syrup
3 tbsp oat or tapioca flour
1 1/3 c rolled oats
1 tsp baking powder
3 tbsp chopped dates or raisins
3/4 c finely shredded carrots (I used yellow and white)
6 oz. vanilla coconut yogurt
1/4 c maple syrup
*1.5 tbsp tapioca or arrowroot starch
1/3 c mashed sweet potato
1/2 tsp cinnamon
1 c coconut cream
Pecans, for topping
Blend the first 7 cake ingredients in a high speed blender until smooth.
Stir in the flour, oats, baking powder, raisins and carrots.
Pour into a parchment lined springform pan. (6, 7 or 8 inch depending on how tall you want it!)
Top with pecans.
Bake at 350 until top is just barely firm.
Cool while making the cream.
Rinse the blender then add all the cream ingredients and blend until smooth and creamy.
Pour on top of cake and bake for an additional 30-40 minutes until edges pull away from pan and center is not quite set. It should giggle but not look “wet”
Cool completely then chill before cutting.
*For a firmer topping (like classic cheesecake texture) double the amount of tapioca/arrowroot in the cream.