The key ingredients to this cake are the cinnamon and ginger, which add a warm welcoming spicy flavor. Especially delightful when served with vanilla ice cream, yoghurt or crème fraiche. This recipe is excerpted from Bob’s Red Mill Baking Book by John Ettinger and Bob’s Red Mill Family, 2007 and adapted into a gluten free and vegan version. The result is taste without compromise.
2/3 cup buckwheat flour
2/3 cup brown rice flour
¾ cup brown sugar
1 ½ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
½ teaspoon allspice
½ teaspoon salt
½ cup vegetable oil
3 tablespoons unsalted vegan butter, softened
3 eggs, room temperature
2 cups carrots, grated
¼ cup crystallized ginger, minced
½ cup crushed walnuts, optional
1 Make sure all your ingredients are at room temperature. Preheat oven to 350F degrees. Grease a 9 x 13 baking dish,
2 In a large bowl, sift the flours, sugar, baking soda, baking powder, spices and salt.
3 With a whisk, lightly beat together the oil and butter, then beat in the eggs. Pour this mixture into the flour mixture and blend. Stir in the carrots, ginger and walnuts (optional).
4 Spread the batter in the prepared pan. Bake for 45 minutes, check if not done, bake at 5 minute intervals until toothpick inserted comes out clean. Let cool in the pan for 15 minutes, invert onto a rack and cool.