Gluten free cakes are healthy version of cakes. These cakes are baked without maida or wheat . Here, I have used gluten free flours like bajra and ragi . Flax seed powder acts as a substitute for egg and carrots added for additional nutrients. I tried this cake with coconut sugar and it tasted like any other brown sugar cake . My family couldn’t make out that it was made of coconut sugar. For vegan version you may use coconut milk instead of milk . Spices like cinnamon and nutmeg gives this carrot cake a nice flavour. Do try this cake for your family and stay healthy. So lets get started with the making of gluten free cake .
⏲PREP TIME : 30 minutes
⏲BAKE TIME : 40 minutes
🍜CUISINE : International
🥘COURSE : Dessert
🍴YIELD : 12 servings
INGREDIENTS REQUIRED :
Bajra – 1/2 cup (my 1/2 cup – 125ml)
Ragi – 1/2 cup
Carrot scrappings – 1/2 cup
Milk – 1/2 cup
Vegetable oil – 1/2 cup
Vanilla extract – 1tsp
Cinnamon powder – 1/2 tsp
Nutmeg powder – 1/2 tsp
Flax seed powder – 2 tbsp
Coconut sugar – 3/4 cup
Baking powder – 1/2 tsp
Baking soda – 1/2 tsp
METHOD :
Sift all the dry ingredients and keep aside.
In a mixing bowl add milk and coconut sugar and whisk until sugar dissolves.
Add vanilla extract , oil and mix well.
Add flax seed powder then the carrot scrappings and whisk well.
To the mixture add in the sift dry ingredients and combine them by cut and fold method using a spatula.
Transfer the contents to a greased baking pan.
Tap the pan to remove air bubbles.
You can add nuts of your choice on top.
In a preheated oven bake at 180°c for 40 min until a tooth pick comes out clean.
NOTE :
I have used a bundt pan + cup cake pan.
My Food Edition 