Sep 26, 2014
Looking for a sweet, flavorful and dessert-like (yet healthy) snacking cake? Well, good news, this Healthy Buckwheat Carrot Cake is it! Each slice is full of spices typical to Carrot Cake, such as cinnamon and nutmeg, along with the classic orange specks from freshly grated carrots, plus a little hint of citrus to brighten it all up.
Except, there’s something a little different between a regular old carrot cake and this carrot cake. This cake good for you!
And it is sweet, satisfying and flavorful enough to be eaten on its own. You don’t need a heavy, buttery and sugary cream cheese frosting! But, if you did, this healthified version is definitely the way to go.
Without the frosting, this cake is portable so you can take it with you on the go to school, work, the gym, wherever. It’s the perfect pick me up and you’d never know it’s actually good for you, nutritious and totally guilt-free!
^^ Now THAT is the perfect breakfast (or lunch or snack or dessert) right there!
This Healthy Buckwheat Carrot Cake is so nutritious and delicious you can enjoy it all throughout the day.
Say what?
It’s sugar free, low fat, high fiber, gluten free, dairy free, AND vegan?!? I’ll take a slice right now thank you very much. Wait, make that two 😉
Healthy Buckwheat Carrot Cake
This Buckwheat Carrot Cake is nutritious and delicious, and secretly sugar free, low fat, high fiber, gluten free, dairy free, AND vegan!
- 230g (2 cups) Grated Carrots **
- 2 tsp Lemon Zest or Orange Zest
- 300g (2½ cups) Buckwheat Flour
- 2 tsp Double-Acting Baking Powder
- 1 tsp Baking Soda
- 2 tsp Ground Cinnamon
- 1½ tsp Apple Pie Spice
- ¼ tsp Salt
- 246g (1 cup) Unsweetened Applesauce
- 1 cup Unsweetened Vanilla Almond Milk
- 2 tsp English Toffee-Flavored Stevia Extract
- 2 tsp Vanilla Extract
- 2 tbs Apple Cider Vinegar
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**Grate the carrots and zest the lemon/orange. Place the carrots on a paper towel to drain off the excess water.
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Preheat the oven to 375 degrees Fahrenheit and spray two 8″ cake pans with cooking spray and line with parchment paper circles.
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In a small bowl, whisk together the buckwheat flour, baking powder, baking soda, cinnamon, apple pie spice, and salt.
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In a large bowl, whisk together the applesauce, almond milk, stevia extract, and vanilla extract.
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Whisk in the grated carrots and zest. Whisk in the vinegar.
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Dump the dry ingredients over the wet ingredients and whisk together. Scoop the batter into the prepared cake pans, spread them out, and bake for ~34 minutes, or until the surface springs back when tapped.
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Flip cakes onto a wire cooling rack and let cool completely. Slice and serve with your favorite nut butter (I used cashew butter), pure maple syrup, and/or fresh fruit!
Nutrition Facts
Healthy Buckwheat Carrot Cake
Amount Per Serving (1 serving = 1/16th of recipe)
Calories 90
Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 180mg8%
Carbohydrates 16g5%
Fiber 6g25%
Sugar 2g2%
Protein 3g6%
Vitamin A 2500IU50%
Vitamin C 3.3mg4%
Calcium 40mg4%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Mmmm, a nutritionally balanced cake (with only 90 calories, might I add). Totally breakfast material.
I topped my Buckwheat Carrot Cake with big spoonfuls of homemade cashew butter and a generous drizzle of pure maple syrup.
Because us Canadians know how to do things right.
This moist and flavorful Buckwheat Carrot Cake is whole grain, high fiber, refined sugar-free, and full of protein, so it’ll keep you full and satisfied all morning long.
There is nothing more delightful than a slice of cake in the morning 🙂
Be happy. Eat cake.
Duh.
.
With love and good eats,
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– Jess
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