A Gluten and Dairy Free Cake
Ingredients
- 250 g grated carrots
- 4 eggs
- 150 g whole cane sugar
- 10 g olive or grape seed oil
- 1/2 bag of gluten-free baking powder
- 75 g chestnut flour
- 100 g of ground hazelnuts
Preparation
Separate egg whites from yolks. Whisk the yolks with the sugar until the mixture turns white. Add the oil.
Mix well. Stir in yeast, flour and hazelnuts. Peel and grate carrots. Add them to the preparation. Beat the egg whites until stiff. Gently fold in the egg whites. Pour into an oiled cake pan.
Bake for 40 minutes at 180°C.
Enjoy!
