October calls for orange-coloured recipes. And what better way to start the month than to make some gluten free carrot cake?
The initial plan was to bake something that would last for a whole week: I would eat a slice each day before bed with a cup of nigh-time tea. But this cake is so good, and soft and moist, that it only lasted half a day. Oh well, here’s the recipe. I guess I‘ll just make some more!
- 200 grams of gluten-free flour (I used Doves Farm brown bread mix)
- 2 teaspoons of baking powder
- 100 grams of ground almonds/almond flour
- 200 grams of coconut sugar
- 2 peeled carrots (125 grams approximately)
- 300 ml of unsweetened almond milk
- 80 grams of coconut oil (molten)
Preheat the oven: Fan, 180 degrees.
In a large bowl, mix the gluten-free flour with the baking powder, the almond flour and the coconut sugar. Then peel two carrots and grate them directly into the mix.
Add 300ml of unsweetened almond milk, 80 grams of molten coconut oil and whisk everything for a couple of minutes until the batter looks smooth.
Grease a cake tin with coconut oil, or with the cooking spray of your choice - I used a quick-release springform cake tin (20cm). Then pour the batter and let the cake cook in the oven (fan) at 180 degrees for 35-40 minutes.
Once the cake is ready, take it out and let it cool down for 20-30 minutes without removing it from the tin.
Serve your cake au naturel, with a sprinkle of almond flakes on top - as I did ;) - or with the icing of your choice. Happy October everyone!