6-Ingredient Carob Coconut Veggie Cake
(pictured with Soy Yogurt and Chia Pudding)
1 cup liquid egg whites
15-ounces of carrots
2 cups baby spinach
3 TBSP coconut flour
2 TBSP carob powder
¾-1 cup of water
Optional – Stevia, Chia Pudding, Yogurt, Walden Farms Pancake Syrup, or Walden Farms Carmel Syrup
Spray baking dish (loaf pan/large Pyrex dish) with cooking spray and set aside.
Combine all ingredients in blender (or Ninja) with the spinach on the bottom. Placing the spinach at the bottom weighs it down with the other ingredients so you don’t have to keep opening the blender and pressing the spinach down to blend.
Blend well and pour batter in to dish.
Cook in microwave for 17-20 minutes or until edges are a darker brown than the entire cake. You could also cook this in the stove but it will take a little longer. I have just been using the microwave. I also cooked 4 servings in the crock pot over the weekend, overnight on low, and that works just as well.
The consistency of the cake is perfect and I have been eating it for dinner for 2 weeks straight! Enjoy!