Monday 18 April 2016

Vegan and gluten free carrot cake

vegan, gluten free

Finally, we are going to bake some cake for people who can not eat dairy, eggs or gluten. Unfortunately, this recipe contains sugar, but watch this space that is our next step. We promise a sugar free delight soon.


vegan and gluten free carrot cake

300g gluten free flour
1 tablespoon ground cinnamon
1 ¼ teaspoon baking powder
1 ¼ teaspoon baking soda
1 teaspoon salt
½ teaspoon ground nutmeg
Pinch of ground ginger
200g light brown sugar
200g granulated sugar
450g  carrots – peeled and grated
4 flax eggs


Adjust oven rack to the middle position, and preheat to 180C.
Then dust the inside of pan (9-inch round cake pan) with gluten-free flour until the grease is completely covered and no spots of the pan are visible.

In a separate bowl, whisk together the gluten-free flour blend, baking powder, baking soda, cinnamon, nutmeg, salt, cloves and ginger together until combined.

In a food processor fitted with the large shredding disk, shred carrots. Then transfer them to the mixing bowl with the flour. Wipe clean the food processor bowl, and fit with the metal blade (in place of the shredding disk). Add the granulated sugar, brown sugar and flax eggs and process until frothy and throughly combined, about 20 seconds. With processor running, add oil in a steady stream. Process until egg mixture is light in color and well emulsified, about 20 more seconds.

Transfer egg mixture to the large bowl with the carrots and flour. Using a rubber spatula, stir the mixture until thoroughly combined. If using nuts, stir them in until combined.

Pour batter evenly into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about:

-25-30 minutes for the two 9-inch round cake pan

Let cake cool completely in the pan on a wire rack, about 1 hour. Run a knife around the edge of the cake to loosen. Remove cake, if transferring to a different serving platter, and frost as desired.

vegan and gluten free carrot cake

How To Make Vegan Gluten-Free "Cream Cheese" Frosting:

4 cups icing sugar
1 1/2 cups  vegan butter (I used coconut butter)
2 tablespoons non-dairy milk (I used unsweetened almond milk)
1 tablespoon apple cider vinegar
2 teaspoons vanilla extract
1 teaspoon lemon juice
pinch of salt

Combine all ingredients in the bowl of a stand mixer or food processor, and mix until smooth and combined. If the frosting is too thick, add in some extra milk to thin. If the frosting is too thin, add in more icing sugar to thicken.

**To make the flax eggs, simply stir together 1 Tbsp. flaxmeal (freshly-ground) and 3 tablespoons of water until combined PER EGG. (This recipe called for 4 eggs, so you would times those amounts by 4.)

Then refrigerate the mixture for at least 15 minutes, remove and whisk again, and the mixture should be thick and sticky.
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