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.