Monday, March 29, 2010

Carrot Date Cake

So this is really more of a muffin but I don't have muffin pans, so I made a cake.

GF, SF Carrot Date Cake*
Adapted from Amy's Carrot Date Spice Muffins


1 3/4 cups Flour blend
2/3 cups buckwheat flour
2 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated ginger
1/4 teaspoon all spice
1/4 teaspoon salt
2 tablespoons flax meal
1/4 cup oil
1/4 cup agave nectar
1/4 cup maple syrup
1/3 cup water
1/3 cup soy milk, heated for about 30 seconds in the microwave
1 tablespoon rice wine vinegar
1/4 unsweetened applesauce
1 teaspoon vanilla
3/4 cup grated carrot
3/4 cup chopped dates

Lightly grease small glass cake pan.
Combine soy milk and vinegar and set aside. This will turn into "buttermilk". Thoroughly mix other ingredents except dates and carrots until combined. Stir in "buttermilk" until mixed through and then stir in carrots and dates. Pour/scoop into cake pan and bake at 375 for about 30 minutes, or until the center is done.

This freezes and reheats well. A make again recipe.

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