Cakes without grain, without butter and without milk

Ingredients for 1 servings:

• 400 g carrot(s)
• 200 g almond(s) or almond flour
• 200 g hazelnuts or hazelnut flour
• 130 g rapeseed oil
• 160 g xylitol (sugar substitute)
• 1 cream of tartar baking powder
• 4 eggs
• Breadcrumbs, gluten-free

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

gluten-free

Finely grate or puree the raw carrots. Grind the whole nuts into flour. This works well with a high-quality blender or a Thermomix. Mix all ingredients together to form a thick batter and pour onto a greased baking sheet dusted with gluten-free breadcrumbs. Bake in a preheated oven at 180°C for 50-60 minutes. If desired, garnish with melted, high-proof chocolate (70%-90%, sweetened with agave syrup, maple syrup, honey, or pear syrup if desired). However, the 70% Alnatura chocolate from the DM drugstore is sufficient for us. Incidentally, xylitol (a sugar substitute) has a mild laxative effect. However, this is counteracted by the good chocolate. Because it consists of sugar alcohols and not carbohydrates, it doesn’t have an acidifying effect. We don’t find the carrots noticeable. Quite the opposite: they ensure its moist texture. The cake stays fresh for at least 3 days and freezes well. The almonds add a light marzipan note. If nuts and almonds are too expensive for you, or if you’re allergic to them, I recommend using ground sunflower seeds instead. The fatty acids in the nuts and oil make this cake rich, but a thousand times healthier than any other white flour and refined sugar version.