I had some pretty serious jetlag my second night (odd?) returning from Montreal. I was up doing my nice little mix of reading articles, looking at JCrew... oogling over expensive things that I can't afford, and having my nightly dose of Drake.
Not only was I jetlagged, but I was also un-fixably hungry. I contribute it to the fact that I ate so much while in Montreal that my stomach just grew an extra few feet, and therefore it was having a tough time returning to its normal size. Standard.
Just as I switched from clothing to food porn, Drake starts singing about cake. Pound cake. Carrot cake. Frosting all over some cakes. Errthang about cake.
Things were getting weird.
I decided to use all of this energy to re-think a gluten free carrot cake I tried in Montreal for a GF friend's bday. The cake tasted fantastic, but it crumbled immediately when cut. In a not really good way. I got over this small detail by using the frosting to form multiple cake balls before catapulting them into my mouth... but perhaps that isn't the prettiest, nor most practical way, of serving a layer cake.
Gluten free isn't necessarily my vibe, but I have noticed many of my friends heading in that direction for personal and/or health reasons. It's important for me to be able to bake for my friends, so learning the GF tricks of baking are essential.
Since making a massive layer cake isn't the best way to get back into that healthy eating routine, I halved the recipe, made a few changes to bring about a cohesive final cake product, and went for a loaf shape instead. Bing bamb boom.
And side note: I know people probably think I'm cray for using white beans in almost all of my cake recipes, but since I started the vegan baking I can honestly swear by them. They hold cakes, cupcakes, and loafs together and provide a delicious dense, moist texture. You can't taste them at all... and they're cheap!!! >>> I get so frustrated when I'm reading these vegan/GF/special diet recipes that call for 15 dollar ingredients. What is that? It's cool if you're baking things really often, but for the occasional cake it's just unreasonable to me!
Gluten Free Carrot Cake Loaf - What you need:
- 1 3/4 cups gluten free flour mix*
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup oil
- 1/4 cup apple sauce
- 1/2 cup white beans, rinsed
- 3/4 cups sugar
- 200 grams of crushed pineapple (= about 1/2 cup)
- 1 tablespoon vinegar
- 2 cups grated carrot
- 1/2 cup chopped walnuts
- 1/2 cup raisins
GF Carrot Cake Loaf - What you do:
Preheat the oven to 180 celsius (350 Fahrenheit) Prepare a loaf pan by liberally greasing it.
In a medium bowl, stir together the flour mix, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a food processor, blend together the oil, apple sauce, and white beans until the mixture is completely smooth.
In a large bowl, beat the oil mix with the sugar. Add the pineapple and vinegar and stir everything together.
In two additions, stir in the flour mixture to the pineapple mixture. Combine well.
Fold in the carrots.
Fold in the raisins and walnuts.
Stir until everything is just combined.
Pour the batter into the prepared loaf pan.
Bake for 1 hour and 5 minutes, or until an inserted toothpick comes out clean. IF the top of your loaf is browning too quickly, place a piece of aluminium foil over the loaf.
* For my version of gluten-free flour I used 1/4 cup arrow root, 1/2 cup chickpea flour, and 1 cup rice flour... but if you're in the US/Canada I know that Bob's Mill makes a pre-made Gluten Free flour blend.
Allow the loaf to cool to cool slightly (10 minutes) before flipping it out of the pan.
Allow the loaf to cool for another 20 minutes before cutting.
The irony of this loaf is that I actually had the worst insomnia preceding the morning that I made it ... perhaps gluten free makes me sleepless? Meh. I'll go back to flour tomorrow : D !! Until then... listen to some sweet tunes (ha, get it??)!
Baking soundtrack - Tunes to inspire your inner baker:
Drake - Pound Cake (feat. Jay-Z) (Warning... some bad words in here!)
And look at this steamy photo - my lens got fogged due to the fabness (totally a word) of this carrot cake loaf! No special effects even needed.
PS: This is a photo of the birthday cake :D... it was pretty despite being crumbly!