Simple Gluten Free and Dairy Free Carrot Cake
Ever Since I’ve been on a gluten-free diet, I’ve started paying closer attention to the food ingredients, and in particular to the amount of sugar used in many popular recipes. In my opinion this additive could be easily reduced which would result in much healthier and tastier desserts.
That is why, in my recipes, I try to limit sugar as much as possible and this carrot cake recipe is no different.
I must admit it took me some time to master this recipe.( I don’t know) Maybe I am not a carrot cake person or maybe I just wanted to create the healthiest version of this popular dessert that is not only delicious but also easy to make. Through many trials, I developed not one but two perfect carrot cake recipes: Simple Gluten and Dairy Free one and Grain Free Carrot Cake with Ricotta Frosting.
Today I’m sharing with you the first recipe. The cake is aromatic and perfectly moist, topped with yogurt icing and sprinkled with maple pecans. I also made it without the frosting and as a cupcake version and it was equally delicious.
If you do try this recipe please let me know how it goes.
Simple Gluten Free and Dairy Free Carrot Cake
Ingredients
- 30 g almond meal
- 30 g rice flour
- 50 g buckwheat flour or teff flour
- 25 g tapioca flour
- ¾ tsp whole psyllium husk
- 1 tsp baking soda
- ¾ tsp baking powder
- ¾ tsp cardamom
- 1 tsp cinnamon
- ¼ tsp cloves
- ¼ tsp nutmeg
- pinch of salt
- 60 g coconut sugar or xylitol
- 2 big eggs
- 40 g melted coconut oil
- 2 tablespoon fresh orange juice
- 120 g shredded carrot
- ½ cup finely chopped fresh pineapple
- 1 tbsp orange zest (optional)
For topping
- *100 g dairy free greek style yogurt or dairy free cream cheese
- 1 tbsp powdered xylitol
- ½ leaf of gelatin
- 2 tbsp maple syrup
- ½ cup chopped pecan nuts
Instructions
- Preheat the oven to 180°C. Prepare the 18 cm cake mold.
- In a one mixing bowl, whisk together all flours, tapioca, baking soda, baking powder, psyllium husk, sugar, salt, spices and orange zest.
- In the second bowl, whisk together coconut oil, eggs and orange juice. Add the wet ingredients to the dry and whisk together until just combined. Then mix in carrot and pineapple.
- Transfer the batter to the cake mold and bake at 180°C for about 35 minutes or until a toothpick inserted in the middle of the cake comes out clean. Leave the cake in the mold to cool for a few minutes and transfer to a wire rack to cool.
- Mix pecan nuts with maple syrup in a small saucepan and cook on a small heat for about 2 minutes. Spread the nuts on the parchment paper to cool them or directly on the cake if you won’t make yogurt topping.
- Soak the gelatin leaf in a bowl of cold water for about 10 minutes. Remove from the bowl, squeeze out excess water and dissolve the gelatin into bain-marie. Mix yogurt with xylitol. Then mix 1 tablespoon of yogurt mixture with melted, cold gelatin. Add another tablespoon of yogurt to the gelatin and stir until smooth and well combined. Mix the gelatin mixture with the remaining yogurt.
- Spread the yogurt topping on the cake and transfer the cake to the fridge for an hour.
- Sprinkle on the top with cold nuts.
Notes:
*Depending on your cream cheese you might omit gelatin.
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