Thursday, May 26, 2016
Gluten Free Carrot Cake
¾ cup gluten free flour
½ cup certified gluten free oat flour (subtitute standard gluten free flour)
¼ cup vanilla protein powder (optional)*
¼ cup granulated sweetener of choice (can use stevia baking blend)
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 T cinnamon
1 egg, lightly whisked (substitute a flax egg for vegan)
1 T coconut oil, melted
½ cup Greek yogurt (substitute dairy free yogurt for vegan)
1/4-1/2 cup+ dairy free milk of choice**
2 large carrots, grated
½-1 cup chopped walnuts
Preheat the oven to 180 degrees Celsius. Grease a 9 x 9 inch loaf pan (or as my mum does it, in a deep baking dish) generously with oil or butter.
In a large mixing bowl, combine the dry ingredients and mix well. In a small bowl, combine the egg, coconut oil and Greek yogurt and mix until combined.
Add the wet mixture to the dry mixture and mix well. Stir through the grated carrots and chopped walnuts until fully incorporated.
Pour mixture into the greased loaf pan (or baking dish) and bake in the oven for 40- 45 minutes, or until golden brown on top. Test the cake by inserting a skewer or knife in the very centre and ensuring it comes out clean.
Remove from the oven and allow to cool on a cooling rack before slicing
Notes: This carrot cake can be sliced and frozen and simply thawed before consumption
Depending on the flour you use, the mixture may be slightly too crumbly - Add in the dairy free milk if needed until a very thick batter is formed.
Thanks to www.thebigmansworld for the recipe