Thursday, February 1, 2018

gluten-free and dairy-free carrot-apple-raisin cake made with kinako and rice flour

My friend Sanae knows that I try to cook without wheat or dairy, and she sent me this lovely carrot-raisin cake recipe from Cookpad (which is in Japanese). It's made with rice flour and kinako, which is roasted soybean flour and has a lovely subtly-sweet nutty flavor.

I double it, and add a few of my own additions, like the apple and warm spices. I make the double version in an 8X8-inch glass cake pan, which I oil beforehand. Here's my Mamatouille version.

You'll need:
  • 120 g rice flour
  • 60 g kinako (roasted soybean flour)
  • 10 g baking powder
  • 2 carrots (about 200 g), very finely grated 
  • 40 g raisins
  • 1 apple, peeled and chopped tiny
  • 2 eggs
  • 4 tablespoons oil (I use grapeseed because of its neutral flavor)
  • 1/8 teaspoon salt
  • cardamom, cinnamon, nutmeg, vanilla, ginger to taste
  • a little splash of soy milk if the mixture is too dry
Do this:

In one bowl, mix the dry ingredients, and in a separate bowl, beat the eggs and add in the liquid ingredients, including the carrots, apple, and raisins. Combine everything and mix well. I find the batter can be a bit dry, so I splash in a little bit of soy milk if needed. 

Bake at 180 C until done, about 30 minutes or so. It comes out moist and with just the right amount of sweetness--not too much to be overpowering, but just enough to make you feel like you've had a real dessert. And I won't deny that we've each had a slice for breakfast.

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