Caramel Chai Cheesecake. photo by Allyson Kramer
Allyson Kramer is letting me share her Gluten-free Carrot Applesauce Cake recipe from her latest book, Sweet Eats for All. This book is jam-packed with 250 recipes (all gluten-free and vegan). You can see some of Allyson’s signature photography here, and that always makes me get in the mood to bake.
Be sure to scroll down to the bottom of this post and enter a chance to win a copy of your own.
Florentines, photo by Allyson Kramer
Her book is full of a variety of dessert recipes – including cakes, cookies and bars, pies, tarts, cheesecakes, ice cream and sorbet, puddings and custards, chocolates and candies.
If that’s not enough for you, there’s a whole chapter of refined sugar-free treats. If you can’t find something you want to make at first glance you probably don’t have a sweet tooth at all!
The first chapter talks you through putting together a gluten-free pantry. Allyson tells you about all the flours and binders she uses in the book, as well as possible substitutions.
She also discusses tools, and gives you recipes for staples (which you all know is one of my favorite parts of any cookbook).
If a friend or family member eats gluten-free, or if you do, this is a book you’ll want on your shelf.
Carrot Applesauce Cake from Sweet Eats for All
Ingredients
- 1/2 cup buckwheat flour
- 3/4 cup sorghum flour
- 3/4 cup potato starch
- 1 teaspoon xanthan gum
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 1/4 cups sugar
- 1/2 cup olive oil
- 1 cup applesauce unsweetened
- 2 tablespoons lemon juice
- 2 medium carrots shredded
Instructions
- Preheat oven to 350°F. Lightly grease and (sorghum) flour a standard-size tube or Bundt pan.
- In a large mixing bowl, whisk together the buckwheat flour, sorghum flour, potato starch, xanthan gum, sea salt, baking powder, baking soda, cinnamon, and sugar.
- Stir in the olive oil, applesauce, and lemon juice until well mixed and a thick batter has formed. Fold in the shredded carrots and evenly spread the batter into the prepared cake pan.
- Bake on the center rack for 40 to 45 minutes, or until a knife inserted into the center comes out clean. Let cool for 20 minutes before gently running a knife around the edge and inverting onto a flat serving dish.
- Store covered up to 2 days.
lauren says
December 27, 2014 at 5:21 pmDo you think you could use regular gf flour in place of others or at least the buckwheat flour
Kathy Hester says
December 27, 2014 at 5:23 pmI will send Allyson an email and see what she says. I suspect so, be it isn’t my recipe so I can’r be sure.
Allyson says
December 28, 2014 at 6:09 pmHi Lauren! Great question. I think you could get away with replacing all the flours with gf all-purpose mix, although you may need to add a touch more flour–about 2 to 4 tablespoons. The buckwheat flour adds most of the bulk to this very moist cake and I would be afraid that a primarily starch based gf flour blend wouldn’t be hefty enough to hold it together. Bob’s Red Mill mix with chickpea flour would be a good choice. 🙂 Good luck!
– Allyson
Linda says
December 28, 2014 at 1:57 amI like her use of alternative flours. I need suggestions to follow. My experimentations haven’t always worked!
Natallia says
July 23, 2015 at 10:32 amGreat recipe especially for those with food allergies. I used oat flour instead of buckwheat and tapioca flour instead of potato starch. Also i replaced olive oil with grape seed oil and added a handful of raisins. The cake turned out moist and delicious. I had it with mixture of goat yogurt and maple syrup. Thank you for this awesome recipe 🙂