Healthy Buckwheat Carrot Cake

Healthy Buckwheat Carrot Cake (gluten free, vegan) - Healthy Dessert Recipes at Desserts with Benefits

Looking for a sweet, flavorful and dessert-like (yet healthy) snacking cake?

Well, this Buckwheat Carrot Cake is it!  Each slice is full of spices typical to carrot cake, such as cinnamon and nutmeg, along with the classic orange specks from freshly grated carrots, plus a little hint of citrus to brighten it all up.  Except, there’s something a little different between a regular old carrot cake and this carrot cake…

This cake healthy.

And it is sweet, satisfying and flavorful enough to be eaten on its own.  You don’t need a heavy, buttery and sugary cream cheese frosting!

(But, if you did, this healthified version is definitely the way to go)

Without the frosting, this cake is portable so you can take it with you on the go to school, work, the gym, wherever.  It’s the perfect pick me up and you’d never know it’s actually good for you, nutritious and totally guilt-free!

Healthy Buckwheat Carrot Cake (gluten free, vegan) - Healthy Dessert Recipes at Desserts with Benefits

^^ Now THAT is the perfect breakfast (or lunch or snack or dessert) right there!

This Healthy Buckwheat Carrot Cake is so nutritious and delicious you can have it all throughout the day.

Say what?

It’s sugar free, low fat, high fiber, gluten free and vegan??  I’ll take a slice right now thank you very much.  Wait, make that two…

Healthy Buckwheat Carrot Cake (sugar-free, low-fat, high-fiber, gluten-free, vegan)

35 minutes

35 minutes

Yield: two 8 inch cake rounds

Serving Size: 1/8th of one cake round

90

1g

Healthy Buckwheat Carrot Cake (sugar-free, low-fat, high-fiber, gluten-free, vegan)

Ingredients

  • 300g (2+1/2 cups) Buckwheat Flour
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 2 tsp Cinnamon
  • 1+1/2 tsp Apple Pie Spice
  • 1/4 tsp Salt
  • 246g (1 cup) Unsweetened Applesauce
  • 1 cup Unsweetened Vanilla Almond Milk
  • 2 tsp English Toffee Stevia Extract
  • 2 tsp Vanilla Extract
  • 230g (2 cups) Grated Organic Carrots, packed (see Instructions**)
  • 2 tsp Organic Lemon Zest or Orange Zest
  • 2 tbs Apple Cider Vinegar

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit and spray two 8" cake pans with cooking spray and line with parchment paper circles.
  2. In a medium-sized bowl, whisk together the buckwheat flour, baking powder, baking soda, cinnamon, apple pie spice and salt.
  3. In a large bowl, whisk together the applesauce, almond milk, stevia extract and vanilla extract. Dump the dry ingredients on top and whisk together.
  4. **Don't grate the carrots before starting the baking process, grate it now (yes, that means leaving the mixed batter on the counter for a bit). Grate the carrots and zest the lemon/orange. Place the carrots on a paper towel to drain off the excess water.
  5. Fold the grated carrots and zest into the batter.
  6. Fold in the vinegar.
  7. Scoop the batter into the cake pans, spread out the surface and bake for ~34 minutes, or until the surface springs back when tapped.
  8. Transfer loaf to a wire cooling rack and let cool completely (I baked this cake at night so once the cakes were cooled I just wrapped the cakes in the pan in foil). Slice and serve with your favorite nut butter (I used roasted cashew butter), pure maple syrup, fresh fruit or yogurt!

Notes

This recipe is: sugar free, low fat, high fiber, high protein, gluten free and vegan!

Recipe adapted from: Nourishing Meals

https://dessertswithbenefits.com/healthy-buckwheat-carrot-cake/

Healthy Buckwheat Carrot Cake (gluten free, vegan) - Healthy Dessert Recipes at Desserts with Benefits

^^ This is my very first GIF, so if it doesn’t work properly, sorry!

(I’m technologically inept)

Anyways, I topped my cake with a big spoonful of fresh, homemade cashew butter and a big drizzle of pure maple syrup.  Because us Canadians know how to do things right.

Here is the cake’s nutrition label:

Healthy Buckwheat Carrot Cake (gluten free, vegan) - Healthy Dessert Recipes at Desserts with Benefits

Mmmm, a nutritionally balanced cake (with only 90 calories, might I add).  Totally breakfast material.

This moist and flavorful cake is whole grain, refined sugar-free, high fiber and full of complete protein, so it’ll keep you full and satisfied all morning long.

There is nothing more delightful than a slice of cake in the morning  🙂

Healthy Buckwheat Carrot Cake (gluten free, vegan) - Healthy Dessert Recipes at Desserts with Benefits

Be happy.

Eat cake.

(duh)

8 comments on “Healthy Buckwheat Carrot Cake

  1. Pingback: Desserts With Benefits | Vegan Coyote

  2. This carrot cake looks awesome! Definitely the best part about it is how healthy the recipe is.. I must recreate it!

  3. I love carrot cake- it’s a favorite in my house. My default is Elana’s Pantry carrot cake with almond flour– but this looks like a great alternative that I could eat for breakfast 🙂 And I love when breakfast tastes like dessert! I like to semi-dry crushed pineapple in the oven, then mix it with cream cheese, for a high protein “frosting.”

    • Michelle @ Vitamin Sunshine-
      Ooo I’ve wanted to try Elana’s carrot cake for SO long now! She has actually been one of my favorites bloggers for over four years, before I even started blogging myself 🙂
      Crushed pineapple sounds like it would make a great replacement for the applesauce. YUM! Great idea Michelle 🙂
      -Jess

  4. Hello. You have a beautiful blog and thank you for sharing these healthy dessert recipes. I made this buckwheat carrot cake twice and i am not quite sure of the right consistency of the batter. The one that I make ends up beeing very sticky (it is kind of hard to spread it in the cooking pan) and it seams that it does not rise at all in the oven, dispite it containing baking powder. The end product is very dense and moist. I really like the taste of the cake but i am not sure if am I am making the batter as it should be. It would be really nice to have some  pictures of the cooking process.

    • Thank you so much! The batter in this cake is supposed to be very dense, heavy and slightly sticky. The cake isn’t meant to rise much, but it shouldn’t have been dense… it should be pretty fluffy. Did you make any ingredient substitutions or did you make sure to use a kitchen scale?
      -Jess

  5. Have to say it looks great but at the end you really show how stupid you are because it should read WE Canadian. Because us Canadian shows that you are wrong.

Leave a Reply

Your email address will not be published. Required fields are marked *