Sweet & Oil
  • Home
  • Essential Oils
  • Lifestyle
  • Shop
  • Food
  • Menstrual Health

Carrot, pear and ginger cake – gluten free!

Carrot, pear and ginger cake – gluten free!
Reading Time: 2 minutes

Just the other day I went for what in Germany they call Kaffe und Kuchen, or coffee and cake. It’s pretty self descriptive, right? Just in case, I’ll elaborate. You take a friend or two, pick a nice place to sit at and have a chat on a Sunday afternoon (or any other afternoon, for that matter) and you order cake and coffee. Tea works too.

So I saw this lonesome piece of cake that had a lovely hand-written sign next to it that claimed: Carrot, pear and ginger cake. And I thought to myself: what an absolutely amazing combination, why haven’t I thought about it before?

Once my friends and me had tried it and given it a solid thumbs up as verdict, I decided to try my luck at making my own. It has taken a while to perfect, because it’s a hybrid between cake and pie: it has a first layer of delicious carrot sponge, then a layer of delightfully spiced pear, and a crumbly top which adds just the right amount of crunch. I took inspiration from this German apple crumble cake. I definitely cannot be modest about this one: it really is a cracker!

And now that I’ve added the vegan version down on the Bonus Tips section, you really have no excuse! Have I convinced you yet?

  • 2 pears, peeled and sliced thinly
  • 1 tbsp ground cinnamon
  • lemon juice
  • 1 tbsp fresh ginger, peeled and grated
  • 150g grated carrots
  • 250g gluten-free flour
  • 50g erythritol
  • 1 tsp baking powder
  • dash of salt
  • 2 eggs
  • 125ml water
  • 35ml vegetable oil

 

  • 175g gluten-free flour
  • 125g butter
  • 50g erythritol
  • 1 tbsp cinnamon
  • 1 tbsp ginger
  1. Preheat the oven to 200°C / 400°F. Grease 25cm cake tin.
  2. Pour lemon juice and the cinnamon over the pears and reserve.
  3. Mix together the flour, both sugars, baking powder and salt in a big bowl.
  4. Add the grated carrots and ginger, stirring to combine.
  5. In a separate bowl, whisk together the eggs, water, and oil until foamy.
  6. Fold the wet ingredients into the dry ingredients.
  7. Drop the batter into the tin (I used a 25cm), making sure to cover the bottom well.
  8. Place the sliced pears over the batter as evenly as possible, and leave a thin outer edge. You can stack them if need be.
  9. Mix the flour, butter, sugar, cinnamon and ginger for the crumb top. Sprinkle over the pear covering it well.
  10. Bake at 200°C / 400F for 20 minutes and then another 10 minutes covered with tinfoil, so the top doesn’t burn. Now exercise all the patience you can muster before you dive into it head first!

 

BONUS TIPS:

  • Would you like to make this cake with all-vegan ingredients? I’ll show you how easy this is: substitute 2 eggs for 2 flaxeggs and 125g butter for 125g margarine or coconut oil.
  • You can also use Young Living cinnamon essential oil for this recipe!
Previous article"Carbonara" style risottoNext article New year, new resolutions?

Search

Share

Instagram

…

Recent Posts

  • Healthy chocolate pudding with 2 ingredients
  • Sometimes I binge
  • Safe for children slime recipe – toxic free, only 4 ingredients
  • Gluten free sugar free cupcakes with red berries
  • Gluten free vegan mug cake in 2 minutes

Tag Cloud

Almonds Apple Arts & crafts Autumn Baking Cake Caramel Carrots Cheese Chocolate Christmas Comfort food Cookies Crafts Ecological eggs Environmentally friendly Essential oils Fall Germany Ginger Gluten free Green Healthy Homemade Homemade recipe Honey Made by hand No-sugar No added sugar recipe Oil Recycling Reducing waste Sauce Second hand Slow cooker recipes Sugar Sweet Tomato Vegan Vegan recipe Vegetables Vegetarian Winter Young Living essential oils

Search

COPYRIGHT © www.sweetandoil.com © 2020

Search

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsACCEPT
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT