DH had his birthday during detox.
It was surely a challenge to find a cake for celebration.
Decided to make a gluten-free vegan cake for him.
Boy, was it difficult to find anything on that!
Finally I landed with this gluten-free recipe on-line and made it vegan, and reduced the sweetness as well.
We both really liked the cake.
It was moist and delicious.
I will be making more of this type of almond cake because it is such a great way to consume protein rather than carbs.
Furthermore, consuming almonds impart great health benefits: from regulating cholesterol and blood pressure, to strengthening immune systems and improve brain health.
The addition of flax seed in this recipe also provides potential benefits in reducing risk of cancer, stroke and diabetes
It is hard to find such a healthy protein-rich dessert!
3 cup almond flour
1 tsp baking soda
1 tsp salt
1/2 tbsp. cinnamon
1/4 olive oil
3 cups of carrots, shredded (grated will be better but I was short of time and just shredded them instead)
5 tbsp. milled flax seed
3/4 cup + 3 tbsp. water
1 cup currants
Preheat oven at 325F.
Grease 4 4-inch ramekins with olive oil.
In a large bowl, stir almond flour, salt, baking soda, cinnamon, flax seed meal and currants together well.
Whisk agave, oil and water in another bowl. Add carrots to mix well.
Add wet ingredients into dry. Mix very well.
Scoop batter into ramekins.
Bake for 35 mins.
It is best to refrigerate the cake if they are not consumed right away.
We found that the cake gets softer over time.