recoverycake elizabethd bakes
recoverycake elizabethd bakes

Vegan and Gluten Free Carrot Cake

  By elizabethdbakes  ,   , ,

March 2, 2017

Carrot Cake (Vegan): A light, citrussy and wholesome cake that works as a loaf or a bundt cake.

  • Prep: 1 hr 10 mins
  • Cook: 1 hr

Ingredients

For Bundt Cake (10” pan):

340 grams self-raising gluten-free flour blend

2 ½ teaspoons bicarbonate of soda

½ tsp salt

2 ½ tsp cinnamon

1 ½ tsp ground ginger

50g ground flaxseeds plus 130g water (you can also just use 4 eggs if you are NOT making a vegan cake)

1 tbls Psyllium Husks (ground)

225 grams golden caster sugar

200 grams light brown sugar

210 ml sunflower oil

210 ml almond or coconut milk

340 grams grated carrot

125 grams dessicated coconut

150 grams walnut pieces

Grated zest of 2 lemons

1 tbsp sunflower margarine plus an extra tbsp. of flour for greasing the tin

For Loaf Cake:

230g gluten free self-raising flour, 1 ½ tsp soda, ¼ tsp salt, 2 tsp cinnamon, 1 tsp ginger, 25g ground flaxseeds, 100ml water (or 2 large eggs if not vegan), 150g caster sugar, 130g light brown sugar, 130ml sunflower oil, 130ml non-dairy milk, 220g carrot, 75g coconut, 100g walnuts, grated zest of 1 lemon. 2 tsp psyllium husks

Lemon glaze

Juice of 2 lemons and approx. 225 grams icing sugar, ½ for loaf cake.

Directions

1Preheat oven to 180 degrees c or 160 c for fan-assisted. Grease the Bundt tin with sunflower or soya margarine, lightly flour, tap out any excess flour and pop in the fridge while you prepare the cake.

2For the loaf, grease the tin with oil and line the bottom and sides with grease proof paper or a ready-made loaf tin liner.

3Prepare the 50g ground flaxseeds plus 130g water. Add 1 tbls Psyllium Husks

4Combine the gluten free self-raising flour, soda, salt, cinnamon and ginger in a medium bowl and set aside. In a stand mixer bowl or a large bowl if you are not using a stand mixer, combine the ground flaxseeds plus water, sugars, oil and milk and mix well. Gradually add the dry ingredient mixture until you have a smooth batter. Fold in the grated carrot, walnuts, zest and coconut, ensuring that it is thoroughly blended.

5Pour the thick, chunky batter in the tin and bake for 50-60 minutes, check it at the 50 minute point. It is done when a toothpick comes out clean. Make sure you check well into the cake. This is dense and may appear done on the outside whilst still being a little raw at the centre.

6Allow to cool. For the Bundt, reverse the tin on the rack after it has been out of the oven for about 10 minutes and allow to cool for 20 minutes or so upside down before removing the tin.

7Prepare the glaze (fresh lemon juice and icing sugar) to your desired thickness and pour over the cooled cake.

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