Polenta-Carrot Cake

I think I might just made by accident the most amazing, vegan, gluten free, totally healthy cake!!!

I have a lot of carrots in the fridge, hence the cake after I just made the Carrot-Lemon Juice this morning…

And here it comes…


120g fine polenta

80g ground almonds

100g gluten free flour

1 tsp bicarbonate of soda

1 vanilla bean

1/4 bar dark chocolate (ca. 25g)

350g finely grated carrots

1 orange: zest & juice (make sure it is organic!)

100ml olive oil

50ml rice syrup

3 tbsp flax seed

50ml almond milk

How to:

Preheat oven to 170 degrees celsius.

In a large bowl mix polenta, ground almonds, flour, bicarbonate of soda.

Ground the flaxseeds and add to the mixture.

Gently fold in the carrots, orange zest & orange juice.

Blend the olive oil, vanilla bean, rice syrup & almond milk.

Add to mixture. At the very end chop up the chocolate & fold under.

Bake for 40 minutes. Check with a large toothstick if the cake is ready – it is ready when none of the dough sticks to the toothstick.



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