Delve into the vibrant flavors of our Gluten-Free, Lactose-Free Orange-Carrot Cake, a delightful treat that doesn’t compromise on taste while catering to specific dietary needs. This cake combines the natural sweetness and moisture of carrots with the tangy zest of fresh orange juice, all bound together with gluten-free rice flour and airy beaten egg whites. Each slice is light yet satisfying, offering a guilt-free way to enjoy a classic flavor combination.
Why You’ll Love This: This cake is perfect for those who follow a gluten-free and lactose-free diet but still crave a moist, flavorful cake. The use of demerara sugar or xylitol offers a healthier alternative to refined sugars, while the orange juice not only provides moisture but also infuses the cake with a bright, citrusy flavor that complements the earthiness of the carrots. The texture is wonderfully light, thanks to the incorporation of whipped egg whites, ensuring that each bite is as fluffy as it is delicious.
Perfect Occasion: Ideal for health-conscious gatherings, family brunches, or as a special treat for those with dietary restrictions. This cake shines at celebrations where you want to offer something sweet without the usual gluten and dairy products. It’s also perfect for afternoon tea, where its lightness and fresh flavors can be fully appreciated.
Decoration Tips: Decorate this cake with a dusting of powdered gluten-free sugar or adorn it with a few orange zest curls for an extra touch of elegance. For a festive occasion, consider topping it with a simple glaze made from orange juice and gluten-free powdered sugar, drizzled over the cake to add sweetness and a glossy finish.
- Ingredients:
- 4 eggs, separated
- 100g demerara sugar or xylitol
- 200g rice flour
- 30g sweet starch
- 100g raw grated carrot
- 100ml coconut oil
- 200ml fresh orange juice
- 1 tbsp baking powder
- Instructions:
- Preheat your oven to 200°C (392°F) and grease a cake pan.
- In a mixer, beat the egg whites until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form to create a meringue. Set aside.
- Blend the orange juice, egg yolks, and coconut oil in a blender until smooth.
- Transfer this mixture to a large bowl. Stir in the rice flour, grated carrot, baking powder, and sweet starch until well combined.
- Gently fold the meringue into the batter in stages, mixing delicately to keep the mixture light and airy.
- Pour the batter into the prepared cake pan.
- Bake for about 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool before serving.
Enjoy this Gluten-Free, Lactose-Free Orange-Carrot Cake as a deliciously healthy option that doesn’t skimp on flavor or texture, making it a wonderful choice for any occasion.
