Carrot Pineapple Birthday Cake, Gluten, Dairy & Soy-Free
I love birthdays! The age going up part not so much but I'm all about celebrations and treating myself to nice things! I'm not even talking about spas or luxurious places as such but even just taking the day off and spending my day doing activities I enjoy. One of those activities includes healthy baking. Yes! This year I made my own birthday cake! Who said you can't make your own birthday cake? One of the reasons I decided to make my own cake is also because I can avoid ingredients some of my dinner guests can't have. Specifically, gluten and dairy. Now, I'm no baking expert and much less can I make cakes look beautiful with fancy fondant and things like that. But I am a nutritionist after all so what better cake than one that has a whole bunch of carrots in it? And besides, the cakes I've made in the past have tasted quite yummy and not too sweet (which most people appreciate). For my carrot pineapple cake, I used organic ingredients where I could. For the icing, I used Daiya non-dairy cream cheeze spread. I like Daiya because they're also soy-free. The icing was quite thin. I would highly recommend using two tubs if you like your icing. I'm not the biggest icing fan so I'm fine with a thin layer. I guess my guests will have no choice but to be fine with it as well. I also used avocado and coconut oil instead of using butter. I did cheat though as you really need to be using a solid fat. But the coconut oil helps to solidify the icing. And c'mon, avocado oil icing? How much healthier can you get?
1.5 cups grated organic carrots
3 free-run eggs
1/2 cup avocado oil
1 cup unsweetened organic apple sauce
1 cup pineapple chunks (canned, no added-sugar)
1/2 cup pineapple juice (from canned pineapples)
1/2 cup raisins
1 tsp. vanilla
2.5 cups Bob's Red Mill gluten-free flour
1 cup organic cane sugar (this is about half to a third of the amount of other carrot cake recipes)
3/4 tsp. xanthan gum
1/2 tsp. salt
1.5 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. all-spice
1 227g tub of Daiya plain cream cheeze style spread
1/3 cup avocado oil
2 tbsp. coconut oil
1 cup icing sugar
1 tsp. vanilla
1. Preheat oven to 350 degrees Fahrenheit.
2. Combine the grated carrots, pineapple, pineapple juice, eggs, vanilla, apple sauce, oil, sugar and raisins in a bowl. Mix well.
3. In a separate bowl, combine dry ingredients. Blend well.
4. Place dry ingredients into wet ingredients until thoroughly mixed.
5. Place parchment paper or oil two cake pans. I used one 9 inch and one 8 inch. Place batter evenly into both. Maybe a tad more in the 9 inch pan.
6. Bake for about 45 minutes. Check it at 35 minutes since every oven is different. Don't over bake it!
7. For the icing, place non-dairy cream cheese in a bowl, a little of the oil (or solid fat if using), vanilla, and start beating with an electric mixer. Slowly add more oil/fat and icing sugar. Continue beating until frosting is creamy.
8. On the (very) cooled down cake, spread icing on the bottom layer first. When bottom layer is covered in icing place the other cake on the top and spread the rest of the icing. Leave cake in the fridge for at least 4 hours before serving. Ideally a little more.
9. Sing Happy Birthday and enjoy!