24 November 2015

That carrot and chia seed cake with honey mascarpone cream....{recipe}

I have to apologise for the long delay in posting this recipe since I know a fair few of you were keen to get this a few weeks ago. This is actually one of my favourite gluten-free dairy-free sugar-free muffin recipes which I was really hoping would go equally as well turned into a cake.

Life keeps getting in the way of regular blogging at the moment but I'll just snatch a few snippets of time as and when I can...like now.....so without further ado...that cake!

Ingredients:

3 free range eggs
1/2 cup honey or maple syrup
3/4 cup coconut oil, olive oil or butter
2 cups ground almonds
3/4 cup shredded coconut
150g grated carrots (1 cup tightly packed)
grated zest of one lemon
2 Tbsp chia seeds
1 tsp cinnamon
1 tsp ginger
1 tsp baking soda

Preheat the oven to 180 degrees Celsius and grease/line a 20 cm tin. Add all ingredients into a large mixing bowl. Using a wooden spoon, mix until well combined. Bake in the oven for 40-50 minutes or until a skewer comes out clean when inserted.

Optional mascarpone cream icing:

1 cup mascarpone cheese
grated zest of 1 lemon
2 tsp honey
2 Tbsp pumpkin seeds

Put the mascarpone, lemon zest and honey in a bowl. Using a spoon, mix until well combined. Gently spoon the mascarpone cream on the top of the cooled cake and spread out evenly with a knife. Sprinkle with seeds to decorate.


Enjoy knowing you're indulging in one healthy yet very tasty morsel!

For more gluten-free, healthy and tasty recipes, visit my Cooking page

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