Alternative Christmas Cake
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    Alternative Christmas Cake
    Alternative Christmas Cake

    Carrot, Cinnamon and Chia Cake Low sugar and gluten and dairy free

      

    October 30, 2019

    There’s nothing more traditional than a Christmas Cake, but a rich fruit cake is not everyone’s cup of tea and they are jammed full of sugars. Instead I’ve created a festive flavoured alternative, which can replace your traditional bake or simply be a nice addition on Boxing Day.

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    • Yields: Serves 10

    Ingredients

    200g almond flour (or grind some ground almonds in a blender to make a fine flour)

    2 large eggs

    60ml coconut oil (odourless, melted)

    100g xylitol sugar alternative (available in supermarkets and health stores as Total Sweet)

    1 tsp cinnamon

    1 tsp mixed spice

    2 tablespoons chia seeds

    1 tablespoon almond milk

    1 ½ tsps baking powder

    150g grated carrots

    (Optional sultanas)

    For the frosting

    40g unsalted butter softened

    70g full fat cream cheese

    20g xylitol ground to a fine powder

    Optional to decorate

    Cinnamon

    Whole or flaked almonds

    Directions

    Oven to 180oC/160oC fan

    1Whisk together the xylitol and the egg for around 8 mins until thick and voluminous

    2Add the flours, baking powder, cinnamon and milk and whisk until just combined

    3Pour in the coconut oil while whisking

    4Fold in the carrots and chia seeds (you can add in a handful of sultanas at this stage, but this will add in natural sugar)

    5Line a 2lb loaf tin

    6Pour in the batter and level out with the back of a spoon

    7Bake for around 35 mins and then cover with foil and bake for another 20-25 mins (until a skewer comes out clean)

    8Turn the cake out onto a wire rack to cool

    Make the cream cheese frosting

    1Process the xylitol to make an icing sugar consistency (a coffee grinder is best, but any good food blender should work)

    2In a stand mixer with a whisk attachment whisk together the butter and cream cheese until smooth with no lumpy bits

    3Add the xylitol a little at a time to avoid clouds going all over the kitchen!

    4Speed up the mixer and keep whisking for a minute or two

    5Refrigerate the frosting to harden for a while

    6Spoon the frosting over the top and level with a spatula or knife

    7Optional Extra: Sprinkle the top with cinnamon and top with flaked or whole almonds

    8This cake will keep for 2 days in the fridge, take out for around 15 mins before you want to cut and eat it.

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