It’s hard to find foods without sugar in them these days. And with desserts, it’s of course even more difficult. Try this sugar-free (and gluten-free) carrot cake recipe if you’re looking to step away from sugar. And check out the recipe for vegan cream, gluten-free flour, and vanilla essence to use for other recipes.
2 cups GF Flour Mix (see below)
1 cup almond flour
½ tsp sea salt
4 tsp cinnamon
4 tbs pea flour, mixed with 8 tbs water
3 cups grated carrot
¾ cup walnuts
1 cup extra virgin olive oil
1 tsp Homemade Vanilla Essence (see below)
1 tsp each; baking powder & baking soda
Sift dry ingredients, add olive oil and stir well. Stir in pea flour mixture, and then add carrot.
Mix well and add walnuts. Grease sides (with olive oil), of a decent sized cake tin. Pour in
mixture and bake at 175ºC, for about an hr. Ice when cold.
Use the Vegan Cream (see below) as topping. You can try other fresh fruits too. Either sliced into the blender mixture or freshly juiced, (eg even fresh carrot juice!). This will give the Vegan Cream recipe, different flavours.
Soak 2 cups, raw walnuts OR cashews, (for 2 hrs previously), then drain. Pour ¾ cup, freshly
squeezed orange juice and 1 tbs homemade Vanilla Essence into a blender. Add the nuts and blend well, until creamy.
Homemade Vanilla Essence
8 vanilla bean pods
¼ tsp sea salt
1 cup filtered water
Cut the vanilla beans, so they can fit inside the bottle you are using. Slice the beans
lengthwise, just enough so that you pierce through one side (you want to expose the tiny
vanilla seeds but keep them attached to the bean). Place the vanilla beans inside the bottle,
add the salt and completely cover with the filtered water. Place the lid onto the bottle and
Place the bottle in the fridge and shake once a day for 4 weeks (you can leave a note on the
fridge). For the next 4 weeks you can shake it less often, like 2 – 3 times a week. The vanilla
will be ready to use in 9 weeks (although, longer the better)! Shake before using.
Note: Once the vanilla is done steeping, the vanilla extract will keep in fridge for 3 months.
Gluten Free Flour Mix
To make 1 kg flour, mix the following:
500 gms brown rice flour, 200 gms sorghum flour, 200 gms cornflour and 100 gms pea flour
By Amanda Sloan