GF Guy is home, and I suddenly feel like baking again!
It has been over a year since I last made muffins. His first morning home seemed like the perfect time to pull out the old muffin tin and give it a go. I went to my favorite GF recipe blog, The Gluten Free Goddess, where I found a delicious recipe for hearty, whole grain blueberry muffins.
I made a few changes based on the ingredients I had on hand, as I do. GF Guy and I both LOVED them! My changes are highlighted in red. Feel free to follow the link to view the original recipe, and to check out the Gluten Free Goddess’s other delicious recipes!
I arrived home from weeks of travel to discover a family-sized bag of baby carrots languishing away in the back of my refrigerator.
There was absolutely no way I would be able to eat all the carrots before they met an untimely demise. (The tragedy!) I follow a very strict “no vegetable left behind” program in my kitchen. There was no way I was going to let these poor, innocent baby carrots go to waste. The time had come for a cake. Not being a fan of overly sweet desserts, I shied away from the typical carrot cake progression in favor of an ice-less bundt cake. Just the right amount of sweetness, for my taste, but feel free to top with a powdered sugar glaze is that is more your cup of tea.
Vegan Carrot Bundt Cake
(Gluten Free, Dairy Free, Vegan)
1 cup Sorghum Flour
1 cup Tapioca Starch
3/4 cup Chestnut Flour (1/2 cup for high altitude baking)
2 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1 1/2 tsp Xanthum Gum
1 Tblsp Cinnamon
1/2 tsp Cloves
1 cup Turbinado Sugar
1/2 cup Light Brown Sugar
1/2 cup Organic, Non-GMO Canola Oil
1/4 cup Earth Balance Coconut Spread, melted
3 Tblsp Flax Seed Meal combined with 9 Tblsp Warm Water, let stand 10 minutes before using (= 3 large eggs)
1 2/3 cup Unsweetened, Light Coconut Milk
3 cups Grated Carrots
Preheat the oven to 350 degrees F. (375 for high altitude baking)
In a large bowl, whisk together dry ingredients until combined.
In a separate bowl, whisk together the cinnamon, cloves, sugars, oils, flax eggs, and coconut milk until smooth.
Add the wet ingredients to the dry and stir until combined.
Gently fold in the grated carrots until evenly incorporated.
Pour the batter into a greased and floured bundt cake pan.
Smooth the batter with a spatula and place in 350 degree oven.
Bake 45-55 minutes, until done.
Cool 10 minutes in the pan before turning onto a cooling rack.
Personally, I am not a huge sugar fan. My go-to sweeteners are honey, maple syrup, or stevia. However, I fully acknowlege that I live in a world that loves sugar. So, when cooking for others, I will occaisionally use real sugar. That is what I did for this recipe, and it is darn good, too! 🙂
As a thank you for my friend who took me on a date to see Jersey Boys, I made this delicious chocolate cake. He is an unabashed choco-holic, who also happens to be lactose-intolerant.Ouch, right?
There was no time to stage a proper photo shoot of the cake. We were in a hurry to get to the theater. But, trust me, this is light, moist, and not even the least bit “gluten-free tasting”. The 2 secret ingredients are Coffee Extract and decadant Taza Chocolate.
I think I may have created my new favorite cake recipe!
Mexican Chocolate Cake
(Gluten Free, Dairy Free)
2 large Organic Eggs, beaten
3/4 cup Sugar
1/3 cup Earth Balance Vegan Buttery Spread, softened
1 tsp Bourbon Vanilla Extract
1 tsp Coffee Extract
1 1/4 cups Unsweetened Original Almond Milk (1 1/2 cups if baking at a high altitude)