It’s time to participate in the Chocolate party which Roxana organises for us and this month I thought I would tackle a gluten, dairy and sugar-free cake. I knew this would be a challenge but I was excited to try and construct something that was edible and had an adequate amount of sweetness. If I don’t want to use any added sugars at all, it means I have to use the sweetness in fruits and this is completely doable. Gluten-free cakes have been successfully baked for some time now and the different flours are readily available. Dairy alternatives are also widespread. It is only the sweetness level which requires considerable thought. I have used a combination of applesauce, banana, dates and raisins. The carrots are also sweet.
I had the mixture completely blended when I decided to add more date puree. This means that I over-blended it and so it came out a little denser than I would have liked but the flavours were all there and for me the level of sweetness was just right. However, you could add some honey if you thought it was needed.
The frosting is really delicious and tastes like the sugared version of chocolate frosting – you have to try it.
On the whole, I am please with this first attempt at a gluten, dairy and sugar-free cake but next time I will try to make it lighter by blending less.
- 2.5 cups of brown rice flour
- ½ cup of tapioca flour
- 1 tsp salt
- 2 tsp cinnamon
- 1 tsp nutmeg
- 5 eggs
- ½ cup date puree
- ¼ cup coconut oil
- 3 cups grated carrot
- 1 cup raisins
- 1 cup walnuts
- 1 cup coconut cream
- ¼ cup applesauce
- 1-2 tbsp honey (optional)
- ½ cup coconut cream
- 4 tbsp date puree
- 3 tbsp cocoa powder
- pinch salt
- 1 large, ripe banana
- 1 tsp vanilla extract
- 3 drops of peppermint essence
- 2tbsp coconut oil, melted
- Heat oven to 325°F/170°C.
- In a large bowl, combine the dry ingredients.
- In a food processor, whiz the eggs, oil, honey (if you are using it), applesauce, vanilla essence and date puree together until blended.
- Add the wet to the dry and blend lightly until just mixed.
- Add the carrots, raisins and walnuts. Stir as little as possible to distribute.
- Butter and line two 20cm/8 inch cake tins.
- Spoon the batter into the tins and place in the oven for 35-40 minutes or until a skewer comes out clean.
- Cool to room temperature.
- Throw everything into the food processor, and process until smooth and creamy.
- Place half in between the layers and the other half on top.
- Decorate with a few extra walnuts.