Alternative Christmas Cake
A Healthy Alternative Christmas Cake (Glutenfree, Lactose free, Low Carb, Low FODMAP, Low Sugar)
Ingredients
- FOR THE CAKE:
- 100 g carrots - peeled unless organic, and chopped
- 250 g parsnips - peeled unless organic, and chopped
- 200 g walnuts
- 1 medium banana
- 4 tbsp plain Free From Fairy flour
- 2 tsp bicarbonate of soda
- Splash of cider vinegar
- 4 medium free range eggs
- 100 g olive oil - reduce slightly if using no flour
- 1 - 2 tbsp maple syrup
- 3 tsp ground ginger
- 2 tsp ground mixed spice
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Zest 1 orange
- FOR THE OPTIONAL LACTOSE-FREE TOPPING - you could use 'butter icing made from margarine if dairy-free - but this will add to the sugar load:
- 1/2 tub lacto-free cream cheese
- 10 g melted coconut oil
- Zest 1 clementine
- Juice 1/2 clementine
- 1 tsp maple syrup
Instructions
- Place the roughly chopped carrot and parsnip into a food processor and whizz until finely chopped
- Add the nuts and process further until tiny pieces
- Add the banana and flour and process again
- Finally add all the other cake ingredients and process for about 3-4 minutes until the mixture is smooth
- Whilst the mixture is being made, grease a 20cm square tin and pre-heat your oven to 200 degrees, 180 degree fan.
- Pour the mixture into the prepared tin and bake in the pre-heated oven for 30 - 35 minutes until springy to the touch and cooked through. Cool on a wire rack before topping
- While the cake is cooking prepare the topping if using.
- Mix all the ingredients together and place in the fridge until ready to spread on top of the cold cake