RÜBLIKUCHEN (SWISS CARROT CAKE)
This is a great cake to add to your Easter brunch or afternoon coffee break. I personally love carrot cake so, naturally, I had to transform my favorite recipe for Rüblikuchen (that’s what they call carrot cake in Switzerland) into a grain and refined sugar-free version. The good thing about this one is you can’t even tell that it’s made without refined sugar and flour. The cake has the typical juicy taste that comes from adding the carrots and the lemon frosting adds an extra layer of deliciousness on top. My whole family loves this treat and it’s the kind of cake where everybody wonders who ate the rest.
I like to grate the carrots finely so you don’t notice the carrot pieces inside the dough. You can omit the apricot jam for an SCD legal version of the cake. The dough also works well for cupcakes, which makes it very handy for school lunches or to bring along to a spring picnic. For that alteration, simply add the dough to a lined muffin pan and reduce the baking time to about 20 minutes, until a wooden skewer stick inserted into the dough comes out clean.
INGREDIENTS
3/4 cup (100g) finely shredded carrots
1/4 cup honey
1 tsp fresh squeezed lemon juice
1tsp vanilla extract
pinch of cinnamon
3 eggs
1 1/2 cups almond flour (I use a mix of half almond flour and half almond meal)
1/2 tsp baking soda
2 tbsp coconut flour
1/8 tsp sea salt
lemon frosting (see recipe below)
optional: 3 tbsp apricot jam (this is not SCD legal! I introduced it after my symptoms had subsided)
INSTRUCTIONS
Preheat the oven at 350°F/180°C
Separate the eggs.
Add the egg yolks, shredded carrots, honey, vanilla extract, cinnamon, and lemon juice to a mixing bowl. Stir until well combined. Add the almond flour and baking soda and stir once more until evenly combined.
Place the egg whites with the salt in a large mixing bowl or the bowl of a stand mixer. Using a hand mixer or the whisk attachment beat the egg whites until stiff peaks form.
Add the egg whites to the dough and using a wooden spoon, carefully fold the egg whites into the batter until evenly combined.
Add the dough to a greased 9” deep baking dish or springform.
Bake at 350°F/180°C for about 35minutes until a wooden skewer inserted into the dough comes out clean.
Remove from the oven and let cool.
optional: Using a paring knife score the entire outside edge of the cake halfway up the side. Then take a 20” piece of strong sewing threat and insert it into the cut on the far end. Pull on both ends of the thread horizontally all the way towards you until it is released. Carefully remove the top, making sure not to rotate it so you can reposition it in the exact same spot. Spread 3 tbsp of apricot jam onto the lower layer, then return the top part.
Cover with lemon frosting (see recipe below).
LEMON FROSTING
INGREDIENTS
1/2 cup coconut butter, melted
2 tbsp fresh squeezed lemon juice
3 tbsp honey
1/8 cup almond milk (I use Elmhurst Milked Almonds unsweetened 2 simple ingredients)
INSTRUCTIONS
Add all of the ingredients to a mixing bowl and whisk until well combined. Spread the frosting evenly over the cake. Place into the refrigerator until the frosting is set.
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