Gluten, lactose, milk, nightshade, nut, peanut, sesame & wheat free; can be soya free without the icing
Ingredients
- 200g / 7 oz dairy-free spread (we used PURE)
- 200g / 7 oz light muscovado sugar (raw sugar)
- grated rind of 1 orange and juice of half
- 200g / 7 oz carrots, scrubbed and coarsely grated
- 200g / 7 oz gluten and wheat-free flour –
I used the Doves Farm brown bread (whole wheat) flour to give it a bit more texture but you could also use a combination of 110g / 4 oz gram flour or rolled oats (oatmeal) thoroughly whizzed in a food processor and 90g / 3 oz rice flour (or 45g / 1½ oz rice flour and 45g / 1½ oz potato flour) - 1 heaped tsp gluten and wheat-free baking powder (baking soda)
- ½ tsp each ground cinnamon and nutmeg
- pinch salt
- 4 eggs
- 50g / 2 oz fresh cranberries
Icing
- 225g / 8 oz soya cream cheese (we used Tofutti Creamy smooth original)
- 20g / 1 oz light muscovado sugar (raw sugar)
- rind 1½ oranges, grated
- juice ¼ orange
Method
1.Heat the oven to 180C/350F/Gas mark 4.
2. Beat the spread with the sugar until both are light and fluffy. Lightly beat in the carrots and the orange rind.
3.Sieve the flours with the baking powder (baking soda), spices and salt.
4.One at a time, mix in the eggs, each with a tablespoon of the flour mix.
5.Fold in the rest of the flour along with the orange juice and the cranberries.
6. Line a 20cm cake tine (8″ cake pan) with greased greaseproof paper (waxed paper) and spoon in the mixture (batter).
7.Bake for 50 minutes or until a skewer comes out clean from the middle.
Thanks go to Foods Matter for letting us reproduce this recipe
