Healthy Buckwheat Carrot Cake
This Buckwheat Carrot Cake is nutritious and delicious, and secretly sugar free, low fat, high fiber, gluten free, dairy free, AND vegan!
Ingredients
- 230g (2 cups) Grated Carrots **
- 2 tsp Lemon Zest or Orange Zest
- 300g (2½ cups) Buckwheat Flour
- 2 tsp Double-Acting Baking Powder
- 1 tsp Baking Soda
- 2 tsp Ground Cinnamon
- 1½ tsp Apple Pie Spice
- ¼ tsp Salt
- 246g (1 cup) Unsweetened Applesauce
- 1 cup Unsweetened Vanilla Almond Milk
- 2 tsp English Toffee-Flavored Stevia Extract
- 2 tsp Vanilla Extract
- 2 tbs Apple Cider Vinegar
Instructions
- **Grate the carrots and zest the lemon/orange. Place the carrots on a paper towel to drain off the excess water.
- Preheat the oven to 375 degrees Fahrenheit and spray two 8" cake pans with cooking spray and line with parchment paper circles.
- In a small bowl, whisk together the buckwheat flour, baking powder, baking soda, cinnamon, apple pie spice, and salt.
- In a large bowl, whisk together the applesauce, almond milk, stevia extract, and vanilla extract.
- Whisk in the grated carrots and zest. Whisk in the vinegar.
- Dump the dry ingredients over the wet ingredients and whisk together. Scoop the batter into the prepared cake pans, spread them out, and bake for ~34 minutes, or until the surface springs back when tapped.
- Flip cakes onto a wire cooling rack and let cool completely. Slice and serve with your favorite nut butter (I used cashew butter), pure maple syrup, and/or fresh fruit!
Recipe Notes
Recipe adapted from: Nourishing Meals
Nutrition Facts
Healthy Buckwheat Carrot Cake
Amount Per Serving (1 serving = 1/16th of recipe)
Calories 90
Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 180mg8%
Carbohydrates 16g5%
Fiber 6g25%
Sugar 2g2%
Protein 3g6%
Vitamin A 2500IU50%
Vitamin C 3.3mg4%
Calcium 40mg4%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.