Gluten-free and Dairy-Free Carrot Coconut Loaf Cake with Butter Cream Frosting

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While on a trip to Berlin, it was at the artistic Michelberger Hotel where I was staying where I discovered the beautiful combinaiton of carrot and coconut cake. Give me a cinnamon spiced carrot cake anyday, it's easily one of my favourites, but this verion left me intrigued and wanting more.


It inspired me to get baking, and here it is, an unbelievably moist sponge, deliciously flavoured by the 3 types of coconut and the carrots, and the butter cream here really completes the cake! 


This carrot cake recipe can also be made dairy-free by substituting the butter for vegan butter, a sprinkle of icing powder or a simple icing glaze. 

SERVINGS.

8-10 Slices

PREP TIME.

15 Minutes

COOK TIME.

45 minutes

INGREDIENTS.

Dry


  • 150g coconut sugar

  • 100g white rice flour

  • 80g gluten-free oat flour

  • 70g tapioca starch

  • ½ tsp bicarbonate soda

  • 50g desiccated coconut, unsweetend,  plus extra for  topping

  • 130g carrot, grated


Wet


  • 1 x 400ml can coconut milk, reserve 2 Tbsp for the topping

  • 70g coconut oil, (light olive oil or another vegetable oil)

  • 2  eggs, organic


For the buttercream: 


  • 75g unsalted butter, (dairy free for vegan) softened at room temperature

  • 150g icing sugar, sifted

  • 2 Tbsp coconut milk

  • ½ tsp vanilla powder/paste

  • pinch sea salt

  • 2 Tbsp desiccated coconut or coconut chips, toasted

METHOD.

  1. Preheat the oven to 180ºC and line a loaf tin with baking paper.

  2. In a large bowl mix all the dry ingredients, and make a well in the centre.

  3. In another bowl, add in all the wet ingredients and whisk to combine.

  4. Carefully pour the wet ingredients into the bowl with the dry ingredients, and mix well with a silicone spatula.

  5. Pour the mixture into the loaf tin.

  6. Bake in the oven for 45 minutes or until a when a knife poked inside comes out clean, then the cake is ready.

  7. Once baked, place onto a cooling rack for 10 minutes, and then take it out of the tin and place it back on the rack until cooled completely.

  8. While letting it cool, you can make the butter cream frosting.

  9. In a stand mixer with the paddle attachment, add the butter and beat it for at least 5 minutes, it will double in size and become more pale in colour. 

  10. Check after this time, give it a stir with a spatula making sure all the butter is equally mixed. Give it another beat for a minute or so.

  11. Add in half the sifted icing sugar to the butter, then slowy begin to mix until it's encorporated then gradually increase the speed to high until well beaten.

  12. Give it a stir with a spatual, then add in the second half of the icing sugar and repeat.

  13. Add in the pinch of salt, vanilla paste and coconut milk 1 Tbsp at a time. Give it a mix on high before adding the next Tbsp to asses the desired consistency.

  14. When the cake is completely cooled, spread the buttercream over the top and sprinkle with the toasted desiccated coconut (or coconut chips).

SERVE THIS WITH.

HEALTH BENEFITS.

White rice flour - is a good source of carbohydrates, which is essential for healthy brain function because glucose is its main energy source. Our bodies need these carbohydrates to function well, think clearly and have energy. (Source)


Gluten-free oat flour - is a great source of important vitamins, minerals, fibre and antioxidants. Oats are high in the soluble fibre beta-glucan, which helps reduce cholesterol and blood sugar levels and promotes healthy gut bacteria. (Source)


Desiccated coconut (unsweetened) - is an ideal source of healthy fat that contains Selenium - a mineral that helps the body produce enzymes, which enhance the immune system and thyroid function; Copper - supports energy levels, metabolism and helps in the creation of red blood cells and collagen. It also contains Manganese - a trace mineral, which your body needs in small amounts and required for the normal functioning of your brain, nervous and enzyme systems; and fibre, which improves digestion, lowers blood sugar levels and reduces the risk of heart disease. (Source)


Carrots -  are a great source of many plant compounds, especially carotenoids, such as beta carotene and lutein, which is important for eye health. (Source)


Coconut oil - is a great source healthy fatty acids which are high in MCTs, (medium-chain triglycerides) and help raise HDL (good) cholesterol in your blood. (Source)


Coconut milk - contains MCT's, in particular lauric acid that is converted in the body into a highly beneficial compound called monolaurin, which can be antiviral, anti-fungal and antibacterial. (Source)


Eggs (organic) - eggs provide great source of protein and nutrients.  (Source)

HAVE YOU MADE THIS?

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  • Many of my recipes call for Greek products like Greek extra virgin olive oil, Greek honey or Greek oregano. It is not mandatory for it to be Greek in order to make the recipe, you are more than welcome to use a good quality alternative; just keep in mind if you are after the authentic flavours of Greece these details do make all the difference in Greek cuisine. You can shop these ingredients here.​

  • Kindly note, by purchasing products via certain affiliate links in this post, I may receive a commission. This in no way increases the cost to you. I only recommend products based on my preferences to help you get the best results. Thank you for your support.

  • Disclaimer: None of the health benefits listed are intended to diagnose or treat any pre-existing health conditions. Always consult a health care practitioner before making any health decisions. The benefits listed are from my own research and personal interest, and encourage you to follow the Source and do further research.

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