Venetian carrot cake (gluten-free).

Are you looking for a decadent pud to serve up to your gluten-free friends? Then look no further, this carrot cake is the business! Its moist and tangy with just a hint of spice from the fresh grated nutmeg and beautifully contrasting crunch from the chopped almonds. If you’re not one for super sweet cakes then give this a go, the lovely savory flavour from the almonds and the olive oil bring down the sweetness, don’t be scared of putting olive oil in cakes, its delicious. But don’t just take my word for it, try it!
venetian carrot cake vegan 2
Ingredients:
6 tbsp ground flaxseed
1/3 cup almond milk
2 teaspoons vanilla extract
2/3 cup olive oil 

1 cup golden unrefined caster sugar 
fresh grated nutmeg
2 cups ground almonds
1/2 teaspoon baking soda
pinch o’ salt

zest of 1 unwaxed organic lemon

2 medium carrots, grated using a hand grater (not in a food processor)

1/2 cup roughly chopped almonds

venetian carrot cake vegan 1
Method:
Preheat your oven to 170c/325c and line the bottom of a loose bottomed 9″ round cake pan with greaseproof paper and very lightly grease. Beat the flax-seed with the almond milk and allow to sit for a few minutes until the flax mix becomes a bit “globbly” and is thickened, add the vanilla and beat together, pour the olive oil in slowly whilst beating into the flax mixture. Fold in the sugar, nutmeg, ground almonds, baking soda, salt and lemon zest, followed by the grated carrot. Carefully pour into the cake pan and scatter the chopped almonds on top. Bake for 45- 55 minutes until just baked and golden, allow to cool completely in the pan on a wire rack  before carefully removing the cake from the tin and serving (great with whipped sweetened coconut cream and garnished with marigold petals).

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15 thoughts on “Venetian carrot cake (gluten-free).

  1. I made Nigella’s Venetian carrot cake pre-vegan and found it much more sophisticated and less sugary than the traditional which made a nice change. Great to see your vegan version, will bear it in mind when I next want to make a carrot cake! 😀

  2. I have been mucking about culturing non-dairy kefir from homemade organic soy milk sweetened with homemade apple puree because I HATE the only available vegan sub that we have here in the supermarkets in Tasmania. It is like eating vanilla pudding with half the flavour and none of the tang I need from yoghurt so I make my own except my yoghurt fizzes ;). I wonder if my latest experiment, where I took some of my kefir and added it to a can of coconut cream and let it “fizz” overnight and turned it into something unctuous, creamy and totally delicious would add some tang to this recipe? I am really going to have to make this one now, if only to stop myself from quaffing the whole batch in one fell swoop 😉

    • I don’t have any for a while, but your UK based so I could send you some baked goods in the post? We could do a package swap. Things that post well are brownies, scones, cookies and bickies- as well as a few other things. 🙂

      • That would be amazing apart from the fact I am terrible at baking so I’d be completely ripping you off lol. I will have to practise by making some of your recipes 🙂

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