Gluten-Free Pineapple Carrot Cake
Gluten-Free Pineapple Carrot Cake
Servings
Prep time
Cook time
Recipe
Gluten-Free, Vegan
Ingredients
- 2 cups almond meal
- 1¾ cups oat flour
- 1 tbsp ground cinnamon
- 1 tsp ground ginger
- 3 tsp baking powder
- 3 organic eggs
- 1⁄3 cup raw honey
- ¾ cup coconut milk
- 2 tsp vanilla bean paste or extract
- ¼ cup coconut oil, melted
- 2 cups finely grated carrots (3 large carrots)
- ¾ cup chopped pineapple pieces
- ¾ cup chopped walnuts
- Frosting
- 500g cream cheese
- 6 tbsp raw honey
- 1 tsp vanilla bean paste or extract
- Topping
- Dried pineapple rings
- Edible flowers
- Walnuts, crushed
Method
- Preheat oven to 180°C.
- Grease and line 2 round cake tins with circle of baking paper.
- Mix dry ingredients together in a large bowl.
- Place wet ingredients and 1 cup of grated carrot in food processor and blend until well combined.
- Pour wet into dry ingredients and gently mix, then add remainder of grated carrot, pineapple pieces and walnut pieces.
- Pour mixture into the 2 cake tins evenly.
- Bake for 30 mins until a skewer comes out cleanly.
- Leave cakes to cool completely before adding cream cheese frosting.
- To make the frosting, beat cream cheese, honey and vanilla in a bowl until well combined.
- Divide mixture in half and spread half over 1 cake. Place the other cake on top and then spread the remaining frosting over the top of the cake and down the sides. Put the cake in the fridge for around 15 mins so the frosting becomes firm, then take it out and smooth over the frosting with a knife.
- Decorate with dried pineapple rings, edible flowers and walnuts and serve. Keeps well in the fridge for 3–4 days.
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