Autumn Baking Sweet Gluten Free Recipes Seasons Snacks Spring Summer Winter

Carrot, Almond and Buckwheat Cake

November 28, 2018

The classic carrot cake recipe generally has a lot of oil and is dense, sweet and heavy. This gluten free version, based on a recipe from the wonderful Jude Blereau’s Wholefood Baking, is much lighter and a great deal healthier. I used what ingredients I had available to hand and opted for a loaf tin rather than a small round tin making it more portable for travel.


Serves 8

115 g rapadura or soft brown sugar

3 eggs

finely grated zest 2 oranges

80 ml grape seed oil

200 g grated carrot

120 g almond meal

90 g buckwheat flour

½ tsp ground cardamom

1 tsp baking powder

1/2 tsp salt


  1. Preheat oven to 180ºC and line a small loaf tin with baking paper.
  2. Using an electric mixer, whisk the rapadura sugar and eggs together until thick. Add the orange zest and then gradually whisk in the grape seed oil.
  3. Toss together the grated carrot, almond meal, buckwheat flour, ground cardamom, baking powder and salt.
  4. Fold the egg mixture through the carrot mixture until well combined and then scrape into the loaf tin.
  5. Bake for 40 minutes, until set and firm to the touch.
  6. Leave to cool on a wire cooling rack.

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