Vegan, Low Protein (PKU), Gluten Free and Dairy Free
Total Protein Count: 14.5 g Protein (5.2 without cream)
8 Serves = 1.8 g Protein per serve (0.6 without cream)
This cake is great for many diet sensitivities. It is free of lactose, gluten and refined sugars; low in protein and fructose, as well as being vegan. As it could suit many people, this is a crowd-pleaser and a fantastic way for kids to get some veggies (granted it is in a cake). Did I mention how easy it is to make? You can make the components the night before and quickly assemble.
The cold weather must be making me want to bake. It is a nice way of warming the apartment. Lucky for my family, they get to enjoy the cakes. I try to share baking components so I don’t have to buy too many ingredients. The coconut cream, for example, is easily shared between my cakes as the frosting. With the left over coconut milk, we’ve been blending it with roasted pumpkin for a super quick and yummy creamy soup.
Instead of using eggs, I have pureed my own apples. This said, it makes a great autumn cake when you have lovely fresh apples in season. I left the puree a bit chunky so that the apples could be a bit more obvious in the bite.
I’ve also used an all-purpose gluten free flour, but you could use any gluten free flour as long as you adhere to the protein content if you are baking for a PKU diet. Buckwheat, quinoa, amaranth and coconut flours are all lovely replacements.
2 1/4 cups / 315 g gluten free all-purpose flour, sifted (3.15 g Protein)
2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp cloves
1/4 tsp sea salt
1/2 cup / 80 ml extra virgin coconut oil
1/2 cup / 160 g maple syrup
1 cup unsweetened apple sauce (puree your own preferably)
1 tsp vanilla extract
3 cups / 350 g grated fresh carrots
1/2 cup / 50 g raisins, currants, or chopped dates (2 g Protein) *optional
400 ml / 1 1/2 cups coconut cream (9.6 g Protein) or coconut yogurt (9.2 g Protein)
1/4 cup shredded or flaked coconut
Preheat oven to 180C / 350F. Generously butter 2 x 9-inch cake pans.
In a large bowl, place dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Mix until combined. Set aside.
In a medium bowl, whisk together the wet ingredients: coconut oil, maple syrup, apple sauce, and vanilla extract until smooth.
Add the wet mixture into the flour mixture and mix just until combined and smooth. Don’t over mix. If it is too dry, add water slowly until it is smooth. Fold in the carrots, and dried fruit of choice.
Pour mixture into prepared pans and bake for 30-35 minutes. Allow to cool for 15 minutes. Invert the cakes onto a wire rack and let cool completely.
To make the frosting see the recipe below.
To assemble the cake, place one layer on a plate with the flat side facing up. Evenly spread about 1/3 of the frosting over the cake to the edge. Top with the second cake layer, rounded side up. Spread the remaining frosting over the top. Garnish and serve.
– Refer to the nutritional information label for the protein content in the flour and dried fruit that you use. The amount listed in the Ingredients are for a guide only.
– If not baking a low protein cake, you can also add 1/4 cup / 100 g chopped pecans or walnuts to the cake mix or as a garnish.
– The cake layers can be wrapped tight with plastic wrap and frozen for up to 2 months. Defrost overnight in the fridge before using.
– Frosting can be kept in an airtight container in the fridge or freezer for up to 3 days. Before using, bring to room temperature and whisk by hand for a few seconds until smooth.
– Store cake in the fridge for up to 3 days. Bring to room temperature before serving.