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23 Jan, 2014

Gluten and dairy free Apple and carrot cake

It's 5pm and in my world, that means pop the kettle on and eat some cake time!



Baking paper
Baking tin


175g x Honey
175ml x Sunflower oil
3 x eggs
2 x small apples (peeled, cored and diced into 1cm pieces)
150g x grated carrot
30g x walnuts (finely chopped)
50g x raisins
50g x dates (finely chopped)
1 x zest of an orange
170g x gluten-free flour
1 x tsp bicarbonate soda
1 x tsp baking powder
1 x tsp ground cinnamon
½ x tsp grated nutmeg
10g x linseeds


This cake will dispel any preconceptions of 'detoxing' and whilst your nibbling away all you'll be thinking is 'how is this possibly good for me?'. Well, not only is this little delight wheat free, gluten free, dairy free and refined sugar free but its full of nutrients. The carrot and apple provide good sources of Vitamin C, the linseed topping is packed full of essential oils and the dates are full of fiber.

So you really can, sit back, relax, and indulge, completely guilt-free!

To make:

Preheat the oven to 170 degrees.

Line an 18cm tin with baking paper.

Mix the honey, oil and eggs until fluffy. Place the apple pieces in a bowl, cover with cling film and cook in the microwave for 5 minutes on high. Then add the apple to the egg mixture along with the grated carrot. Add the walnuts, raisins, dates and orange zest and mix well. Now sieve in the flour, bicarbonate of soda, baking powder, ground cinnamon, grated nutmeg and lightly mix.

Pour the mix into the tin and sprinkle with the linseeds. Bake for 40 minutes. Leave to cool for 10 minutes then turn out. Serve now or tomorrow, it will keep for a good three days in an airtight container.

Enjoy with a cup of chamomile tea. Ahhhhhh.