Do you know that sugar is the culprit if the weighing scale shows a bigger number? Well! that’s true. Hence, moderation and mindful eating is a thing I have been following for a long time now. Yes, there are days, I slip and overindulge, but I do get back on track. We all try to control and we all miss it many times, but I think its cool! It takes time to control the craving minds. Food is, after all, the most important part of being alive. And Yummy food makes life delicious.
This recipe of Sugar-Free Chocolate Carrot Cake is a gluten-free recipe.
Healthy Sugar-Free Chocolate Carrot Cake
If we have to eat good healthy food for a good life, we must also consider our likes and dislikes. Or we end up taking out the simple pleasures form our life. This is also a very important part of practising mindful eating. Because at the end of the meal, we have to have that satisfaction.
My rule is simple – If the food is really delicious and is fattening; eat less or make sure you burn out all those calories. This chocolate carrot cake can be an answer to many of your healthy sweet tooth satisfying quotes, once you try it.
Its Thursday, and since Monday, I have been involved in the process of discovering Sugar-free carrot cake. There have been few trials in the kitchen. Right now, I have four boxes in there with different types of sugar-free carrot cakes…..According to Pranav these are #gajarfuldays
I have no regrets, of what I have done, instead, I am happy and very proud of one particular recipe for sugar-free chocolate carrot cake, I am sharing with you today. The flavour is just right, the texture is moist and gooey, which is a win-win for me and I am sure you will also like it. You can relate the texture to a brownie too. The cake doesn’t need any frosting, just a few almonds on the top saves the day.
To brief you, the cake has no refined sugar, an artificial sugar, instead we are using dates. The cake has no refined flour, instead, we are using jowar flour and almond flour with some cocoa powder. There is just a spoonful of oil in the whole recipe.
Few points, I would like to discuss before we proceed further with the recipe:
Dates – Take seedless one, so you save time. The tip: place the seedless dates in a microwave proof bowl and sprinkle them generously with water. Microwave it for a minute at high. Remove and let the cool to the room temperature. Then puree the softened dates in a mixer blender. It should end up into a thick gooey paste.
We are using jowar flour and almond flour in the recipes. 24 Mantra Organic Jowar (Sorghum) Flour, 500g. Jowar is easily available (also called as “new quinoa” is a gluten-free, whole-grain. It is known as Sorghum in English, is a staple, especially in the western and southern parts of India where it is ground into flour and is used to make rotis, bhakri, cheela, dosa and many more. Is also a great source of protein, fibre, iron and many vitamins n minerals.
Almond flour – is a darling, when it comes to baking. It has the ability to produce tender, moist, fluffy baked goods. But I suggest, not to go overboard with almond flour. Because it can make baked goods heavy. Always mix it with some other flour when baking. So today, we are mixing it with jowar flour.
You can buy it, or make almond flour at home – use a food processor Inalsa Fiesta 650-Watt Food Processor (White/Grey) or a coffee grinder. Pulse almonds several times until medium-fine texture. Don’t over-grind or you will make almond butter.
For this particular recipe, you can actually leave some tiny crumbs of almonds without grinding it to the fullest, fine texture. They taste good in the cake and adds to the texture.
Cocoa powder- please please use a good quality one.Hershey’s Cocoa Powder, 225g Don’t ever buy a loose packet of cocoa powder. It has no taste and we are not sure what goes in the making of that lose sold cocoa powder.
Eggs – It’s good if the eggs are at room temperature. If you want to replace the eggs and use a substitute, flax seeds is the answer. Quantity – Mix 1 tablespoon ground flax seeds (flax meal) with 3 tablespoons of warm water and whisk with a fork to combine. Now let it sit for 5-10 minutes before adding to the rest of ingredients. This is equal to one egg.
The rest of the ingredients or the procedure is pretty easy, and you should be able to follow up. If you have any doubts, feel free to write me. I will be happy to help.
1/2 cup of jowar flour
1/2 cup of almond flour
1/4th cup of cocoa powder
Hershey’s Cocoa Powder, 225g
1/2 teaspoon of baking powder
A pinch of salt
1 cup of grated carrots
3/4th cup of date paste
1 tablespoon of oil
1/4th cup of buttermilk
Almond flakes for the top of the cake
Preheat the oven at 180*C and line a cake tin with parchment paper and set aside.
In a clean bowl mix together jowar flour, almond flour, cocoa powder, baking powder and salt with a wire whisk. Make sure not to leave any clumps of cocoa powder.
In another bowl, mix together grated carrots, date paste, vegetable oil and egg. Mix all with the help of wire whisk. Pour these ingredients into the dry ingredients and use a rubber spatula to mix them all.
Now add the buttermilk and mix well, pour into the prepared baking pan and sprinkle with flaked almonds. Bake for 20 to 25 minutes. Once the time is done, insert a toothpick in the centre of the cake and check if it’s done.
Once done let the cake cool on a wire rack for 10 minutes, then take it out of the cake pan and let it cool completely. Enjoy a guiltless treat with tea and coffee.