Enjoy a guilt-free slice of sweetness with this wholesome and delicious gluten-free, dairy-free carrot and almond cake
Ingredients
- Coconut oil or butter for greasing the tin
- Greaseproof paper to line the bottom
- 3 oz buckwheat flour
- 3 oz ground almonds
- ¾ tsp baking powder
- ¾ tsp bicarbonate of soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp cardamon seeds
- ¼ tsp ground nutmeg
- Pinch black pepper
- ¾ tsp salt
- 4 oz sugar or coconut sugar
- 130 ml extra virgin olive oil
- 2 tbsp honey or agave syrup
- 1 tsp vanilla extract
- 5 oz finely grated carrot
- 2 medium organic eggs (for vegan option replace with 4 tbs aquafaba)
- For the cream icing
- 5 oz cashews
- 90 ml plant milk (oat or almond)
- 2 tbsp lime juice
- 1-2 tsp honey or agave syrup
Method
- Preheat the oven to 180°C/gas mark 4. Grease a 20cm cake tin and line the circle at the bottom with greaseproof paper and grease the paper.
- Place the flour, ground almonds, baking powder, bicarbonate of soda, spice, salt and pepper into a mixing bowl and mix well ensuring there are no lumps.
- Now take another mixing bowl and add the sugar/coconut sugar, olive oil, honey/agave syrup and vanilla extract. Whisk together until well mixed then add one egg at a time and whisk until well mixed and a bit fluffy.
- Add the oil and sugar mixture to the flour etc and fold in with a large metal spoon. Now add the carrot and fold again.
- Add the batter to the tin and bake for 40-45 minutes or when a thin skewer comes out clean.
- Turn the cake out of the tin and place on a rack to cool.
- For the icing make a lime cashew cream.
Cashew cream inspired by Lazy Cat Kitchen
- Soak the cashews either overnight in cold water or in boiling water for 30 minutes (this worked fine)
- Put the milk and lime juice into the food processor and then add the cashews. Blend until smooth. You will need to use the spatula to clean up a few times during this process. Now add the sweetener in small amounts and cream again.
Once the cake is cooled spread a thin layer of cashew cream over the cake and serve. Enjoy.