Yoga School Bretagne
Yoga School Bretagne


A Gluten Free and Milk Free Cake


  • 250 g grated carrots
  • 4 eggs
  • 150 g whole cane sugar
  • 10 g olive oil or grape seed oil
  • 1/2 sachet of gluten-free baking powder
  • 75 g chestnut flour
  • 100 g ground hazelnuts


Separate the egg whites from the yolks. Whisk the latter with the sugar until the mixture turns white. Add the oil.

Mix well. Stir in yeast, flour and hazelnuts. Peel and grate the carrots. Add them to the preparation. Whip the egg whites until stiff. Gently incorporate them. Pour into an oiled cake pan.

Cook for 40 minutes at 180°C.

Enjoy your meal!

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