Carrot cake (vegan, sugar free and gluten free)s

Carrot cake (vegan, sugar free and gluten free)s

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I was a bit disappointed by the free-from episode of the Bake Off this week – it rather felt like the bakers were trying to overcome a problem by not using sugar in their cakes, or dairy in their ice-cream, rather than embracing the challenge and a different style of baking to make something interesting! Only Ugne and Nadiya really got into the spirit of the week I thought, although unfortunately Ugne’s sugar (and gluten) free cake didn’t go quite to plan – I felt so sorry for her when it was collapsing in the fridge. Nadiya’s jam made with basil seeds sounded really interesting, rather like a chia jam, and I’m definitely going to have to try it!

This carrot cake is sugar free, gluten free and dairy free, incorporating all three of this week’s tasks! The sweetness comes from maple syrup, as well as from the carrots themselves. Instead of wheat flour I have used a combination of ground almonds and buckwheat flour, and coconut oil instead of butter to make it dairy free. It is still lovely and moist like a non ‘free-from’ cake, and the spices make it a perfect autumnal treat.

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For the carrot cake:

  • 250g grated carrots
  • 150ml maple syrup
  • 100ml melted coconut oil
  • 1 tsp mixed spice
  • 2 tsp ground cinnamon
  • 2 tsp baking powder
  • 100g ground almonds
  • 150g buckwheat flour
  • 50g sultanas

For the topping:

  • 150g coconut yogurt (or greek yogurt if you can eat dairy)
  • 1 tbsp. maple syrup
  • 30g toasted flaked almonds

Preheat your oven to 180 degrees

  1. Grease a 20cm cake tin with coconut oil, and line with greaseproof paper.
  2. Put the carrots, maple syrup and coconut oil in a bowl and mix well until completely combined. add in all the dry ingredients, including the sultanas and stir until you have a thick, smooth batter.
  3. Spoon the mixture into the tin and cook for 30-35 minutes until slightly risen and golden brown.
  4. Take the cake out of the oven, and tip onto a wire rack to cool while you make the icing.
  5. For the icing, put the yogurt and maple syrup into a bowl and whisk until combined. When the carrot cake has cooled completely, spread over the yogurt and sprinkle with the flaked almonds.

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This post is linked up with the great bloggers bake off run by the lovely Jenny at http://www.mummymishaps.co.uk/2015/08/gbbo-bloggers-2015-round-up-week-2-biscuits.html#more-18266

And hosted this week by http://www.hijackedbytwins.com

GreatBloggersBakeOff

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