Gluten Free Carrot Loaf Cake
This Gluten Free Carrot Loaf Cake is sweet, light, spongy, with grated carrots and it is a healthier twist of the classic carrot cake. It is dairy and lactose free, which makes it ideal for people with lactose intolerance. And it is suitable for vegetarians.
Servings: 8 slices
Calories: 345kcal
Equipment
- Food processor
Ingredients
For the cake
- 3 Eggs medium
- 6 tbsp Maple syrup substitute with honey, golden syrup or sugar
- 75 g Dairy free unsalted butter melted
- 200 g Gluten free white flour
- 1 tbsp Gluten free baking powder
- 1 tsp Vanilla extract
- 1 tsp Cinnamon ground
- 2 Carrots medium, grated
For the icing
- 100 g Cashew nuts raw
- 2 tbsp Maple syrup
- 1 tbsp Lemon juice
Instructions
- Preheat the oven to 180°C~356°F. Then grease and line a baking tin. I used a rectangular tin.
- In a food processor, beat the eggs, maple syrup and melted butter. Then add the gluten free flour, baking powder, cinnamon and vanilla. Pour in a large bowl.
- Grate 2 medium carrots and add them to the cake mix. Whisk until well incorporated.
- Pour into the baking tray. Bake for about 40 minutes or until cooked when tested with a skewer.
- While the cake is baking, toss the cashew nuts in a small bowl. Pour water until covered. Place in the microwave for 1 minute and 30 seconds. Remove and leave them to soak for 30 minutes.
- Place the soaked cashew nuts in a food processor along with the maple syrup, lemon juice and 50 ml water. Add more water if needed. Pulse until creamy.
- Remove the cake from the oven and allow it to cool down for 20 minutes. Make sure the cake has cooled completely before decorating.
- Using an icing spatula or a knife, cover the top with the icing . Dust some ground cinnamon on the top. Refrigerate the cake for 30-40 minutes before slicing.
- Enjoy!
Video
Nutrition
Calories: 345kcal
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