Gluten Free Carrot Cake

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Gluten Free Carrot Cake

A delicious and easy gluten free carrot cake to be enjoyed with a cup of tea or coffee any time of the day. Vegan and Gluten Free Recipe.

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: Gluten-free, Vegan

Keyword: easy cake recipe, vegan cake recipe, vegetable cake

Servings: medium portions

Author: Harini (guest post)

Ingredients

1/2 cup (30g) Almond meal (I skinned and ground almonds at home)
1/2 cup (30g) Macadamia nuts ground
1/2 cup (51g) Water Chestnut flour (Singhada atta )
1/2 cup less 1 tbsp (55g) Raw cane sugar
1 large carrot (grated in medium size – 1 cup, packed)
A pinch of salt
1 tsp Baking powder
1/4 cup (41g) Olive oil or any neutral flavoured oil
1/4 cup Coconut milk or any other vegan milk substitute – ¼ cup (If thick, add 1/4cup of water. If thin use ½ cup coconut milk)
1 tbsp Corn syrup
1 tbsp Vinegar

US Customary - Metric

Instructions

Prepare pan by greasing with very little oil and dusting with flour.
Blitz flour, ground nuts, cane sugar, grated carrots, baking powder and salt together for a minute to incorporate the baking powder into the dry ingredients and aerate the flour. Do not wait for the carrots to get ground finely. We just want to add some colour to the flour while retaining the mouth feel. Empty the mixture into a wide mixing bowl.
Next blitz the olive oil, coconut milk, water (if adding), corn syrup, and vinegar. About a minute. This will form a thick emulsion.
Add the wet ingredients to the dry, and beat well to mix everything. The batter should be smooth and molten like lava. Pour into prepared pan leaving some space for the cake to rise and fill the tin. This cake does not rise as much as wholewheat or refined flour cakes do.
Bake for 30-35 minutes at 180 deg. Celsius. Check after 15 minutes to see whether there are any burn spots or over browning. If needed rotate the tin and bake further, or reduce temperature to 160 and bake for another 15-20 minutes, till a wooden skewer comes out clean.
Let cool for 10 minutes in pan before removing.
Optional dressing suggestion:
I like to reduce the sugar further in the recipe, using ¼ cup instead of ½. While the cake tastes less sweet, it allows me to drip sweet almond milk over it. That makes it tastier for me!

Notes

The cup measures refer to Indian cups which are said to be about 20% less in volume than cup measures used in the U.S. Please refer to the gram measures if in doubt.
Nutritional value is based on 1 serving

Nutrition

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