Gluten free cakes are generally quite hard to get right. They usually require a combination of a ton of flours to be able to attain the correct texture. My gluten free & dairy free carrot cake is a pretty easy way to make a cake which doesn't make you miss the gluten at all! It is a combination of just 2 flours - quinoa & almond. Make sure that the almond flour is blanched and fine. I usually say that you can make your own but for this particular cake you want one which is as fine as possible.
People usually think that carrot cake is healthy just because it has the word "carrot" in it. The reality is quite far from it because regular carrot cake is loaded with sugar and fat. It does have good ingredients though like carrots and nuts so this recipe celebrates all the good and I have really reduced the amount of sugars and fat. I have managed to do this by introducing apple sauce and pineapple into the recipe which sweeten the cake naturally and therefore don't require a ton of sugar to be added.
In case you don't mind using dairy then substitute the coconut yoghurt for regular yoghurt. I have used Epigamia coconut yoghurt which is available in many stores these days. Walnuts add a bit of crunch and goes really well with this cake in particular but feel free to add any nuts that you like or leave them out entirely.
Rich, dark and decadent flavours while still feeling light at the same time.
A moist and yummy gluten free carrot cake made just out of quinoa and almond flour and packed full of carrots for extra flavour.
Preheat your oven to 175 centigrade and line the baking tin with parchment paper. Mix all the wet ingredients together - eggs, coconut/brown sugar, maple syrup, apple sauce, coconut oil, coconut/regular yoghurt & vanilla essence.
In another bowl, whisk together all the dry ingredients - quinoa flour, almond flour, cinnamon, baking powder and salt.
Pour the dry ingredients into the wet and fold them all together.
Add in your grated carrots, walnuts and chopped pineapple.
Pour the batter into your lined baking tin and bake for around 40 minutes or till a toothpick inserted into the middle comes out clean. Allow the cake to cool down and then remove it onto a cooling rack. Allow it to cool completely. I love topping it with my Vegan Cream Cheese Frosting before serving.
Ingredients
Directions
Preheat your oven to 175 centigrade and line the baking tin with parchment paper. Mix all the wet ingredients together - eggs, coconut/brown sugar, maple syrup, apple sauce, coconut oil, coconut/regular yoghurt & vanilla essence.
In another bowl, whisk together all the dry ingredients - quinoa flour, almond flour, cinnamon, baking powder and salt.
Pour the dry ingredients into the wet and fold them all together.
Add in your grated carrots, walnuts and chopped pineapple.
Pour the batter into your lined baking tin and bake for around 40 minutes or till a toothpick inserted into the middle comes out clean. Allow the cake to cool down and then remove it onto a cooling rack. Allow it to cool completely. I love topping it with my Vegan Cream Cheese Frosting before serving.
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