Name: Gluten-Free Walnut & Carrot Cake Recipe
Total time: 1 h 30 min
Yield: 12
Ingredients: 160g Coconut Oil (Melted); 3 Large Eggs; 285ml Unsweetened Almond Milk; 135ml Maple Syrup; 45g Buckwheat Flour; 245g Rice Flour; 200g Grated Carrot; 1 Tsp Pure Vanilla Extract; 2 Tsp Baking Powder; 2 Tsp Ground Cinnamon; 1 Tsp Ground Ginger; 1 Tsp Ground AllSpice; 2 x Cans of Full Fat Coconut Milk (Chilled for 2 Hours); 1/2 Tsp Ground Cinnamon; 1 Tbsp Maple Syrup; 1/2 Tsp Pure Vanilla Extract; 20g Walnuts (Chopped)

This deliciously, moist and fluffy, spiced cake recipe tackles an array of dietary requirements as it is gluten-free, dairy-free and refined sugar free yet still completely moreish and enjoyable! With a melt-in-your-mouth coconut, maple & vanilla frosting. Great to bake for a garden party, afternoon tea or just to enjoy at home with your feet up!

Equipment

Oven
Sandwich Tins
Baking Paper
Large Bowl x 2
Blender or Food Processor
Spatula
Skewer or Knife
Cooling Rack
Electric Whisk

Ingredients

For the cake

160g Coconut Oil (Melted)
3 Large Eggs
285ml Unsweetened Almond Milk
135ml Maple Syrup
45g Buckwheat Flour
245g Rice Flour
200g Grated Carrot
1 Tsp Pure Vanilla Extract
2 Tsp Baking Powder
2 Tsp Ground Cinnamon
1 Tsp Ground Ginger
1 Tsp Ground AllSpice

For the topping

2 x Cans of Full Fat Coconut Milk (Chilled for 2 Hours)
1/2 Tsp Ground Cinnamon
1 Tbsp Maple Syrup
1/2 Tsp Pure Vanilla Extract
20g Walnuts (Chopped)

Method

Preheat the oven to 170oc and lightly grease 2 sandwich tins with coconut oil before lining them with baking paper
In a large bowl, mix together the buckwheat flour, rice flour, walnut flour, spices and baking powder
Add the melted coconut oil, eggs, almond milk, maple syrup and vanilla extract to a blender or food processor and pulse 2-3 times until everything is combined
Pour the liquid mixture into the bowl of dry ingredients and mix everything together with a spatula until you have a thick batter
Stir through the grated carrot before dividing the batter between the two sandwich tins
Bake the cakes for 30-35 minutes until a skewer or knife comes out clean
Leave the cakes to cool in the tins for 30 minutes before moving them to a cooling rack to cool completely
When the cakes are cooled and ready to decorate, open the tins of coconut milk and transfer the thick top layers (the coconut cream) to a large bowl and discard the liquid
Whisk the coconut cream with an electric whisk for 2 minutes until it has started to thicken
Add the maple syrup, cinnamon and vanilla to the bowl before whisking again
Spread half of the coconut cream icing on the first cake layer before topping it with the second cake followed by the rest of the coconut cream
Sprinkle on the chopped walnuts and any other toppings of your choice before enjoying!

Click to enlarge

Nutritiously Naughty

Nutritiously Naughty is a food blog authored by the lovely Ruth, and she specialises in delicious, coeliac friendly, gluten free, clean-eating recipes. The majority of her recipes are influenced by the low-fodmap diet which is well known for making life with IBS and food allergies more manageable. Vegetarian and vegan recipes also feature regularly for those looking to avoid animal products.