VEGAN GLUTENFREE OILFREE CARROT CAKE

Cake:

• 2.5 cups buckwheat flour
• 1 tbsp baking powder 
• 1 teaspoon baking soda
• cinnamon to taste
• nutmeg to taste
• 4 ripe bananas
• 1 cup almond milk/non dairy milk of choice
• 2 teaspoons vanilla/vanilla bean seeds (scraped) from 1 pod
• 1 cup coconut sugar/maple syrup
• 1/2 cup chia seeds
• 2 cups grated carrots

Mix together dry ingredients and fold in wet ingredients. Bake in a lined tin at 180 degrees for approx 45 minutes or until a skewer comes out clean. 

Icing: 

•  2 tins coconut cream (refrigerated, hard coconut cream scraped from the top, save the coconut water that separates at the bottom for a smoothie)
• 1/3 cup maple syrup
• 1 tsp vanilla/vanilla bean seeds (scraped) from 1 pod

Whip ingredients together and refrigerate for ~2-3 hours or until set. 
Wait at least 1 hour for cake to cool before icing (which @madeleinelumley and I found out the hard way, when our icing slid off the cake on the way to the party we were bringing the cake too!)