This gluten free cocoa carrot cake is very tasty. This cake is a simple and delicious (plus healthy) dessert that is perfect for any family or friends gathering this season. This recipe is dedicated to all chocolate lovers out there. We know you are there. This cake tastes a lot like chocolate (of course). But what I mean is that it has an intense chocolate flavor, more so than some other chocolate recipes. So if you adore chocolate, this one’s for you.
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That intense chocolate flavor is the star here. Besides, the cake isn’t that sweet, so the it is really balanced out. The cake is fluffy, humid, rich and dense, simply delicious. And it has a creamy texture that we fell in love with.
Now, for the topping, we do a simple yet delicious greek yogurt “frosting”. And at the end, we put fresh raspberries and chopped pistachio, to give it all some color and because they add freshness. Plus the pistachios give it all some extra texture that works great with the soft cake.
It must be said that the combination of raspberries and pistachios is always a good idea. If you have never tried it you have to do it. They, together, are one of those things that no matter what, always go well together.
We add some açai powder to the yogurt topping, mainly to give it some color, and because it gives a subtle fresh touch that we enjoy very much here. Using açai, here, however, is completely optional.
Now, as for the carrot used to make the cake. It adds moistness and texture at the end. But the flavor of the carrot is completely hidden by the flavor of the chocolate, so don’t worry about the taste of the combination, because it’s great!
If you like this recipe, you have to check out our chocolate cake with raspberries. You won’t regret it.
Gluten free cocoa carrot cake
Ingredients
For the cocoa carrot cake:
- 1 3/4 C (6.80 oz) (192 gr) almond flour
- 1/2 C (1.50 oz) (42 gr) cocoa powder, unsweetened
- 1 1/2 tsp (0.27 oz) (7.5 gr) baking powder
- 1/2 tsp (0.088 oz) (2.5 gr) baking soda
- 1/2 tsp (0.088 oz) (2.5 gr) salt
- 1 1/2 tsp cinnamon powder
- 1/4 tsp ground nutmeg
- 2 eggs, big
- 3/4 C (4.80 oz) (135 gr) coconut sugar (or any other sweetener, in powder or granulated)
- 1/2 C (4.25 oz) (120 gr) unsweetened greek yogurt
- 1/2 C (4 fl oz) (120 ml) vegetable milk, unsweetened
- 1 tsp (0.17 fl oz) (5 ml) vanilla extract
- 2 C carrots, shredded
For thr frosting:
- 3/4 C (6.40 oz) (180 gr) unsweetened greek yogurt
- 1 1/2 tbsp (0.75 fl oz) (22.5 ml) sugar subsitute, or agave or maple syrup
- Chopped pistachios, for decorating
- Açai powder, for decorating
Instructions
For the cocoa carrot cake:
- Preheat the oven to 356º F (180° C). Line a 20 cm in diameter round cake pan (preferably a spring form type) with parchment paper.
- In a medium bowl add the almond flour with the cocoa, baking powder, baking soda, salt, cinnamon and nutmeg. Mix with a spoon and set aside.
- Separately, in a large bowl add the eggs along with the coconut sugar, Greek yogurt, vegetable milk and vanilla extract. Beat with a hand whisk for 1 minute until everything is perfectly integrated.
- Add the flour mixture and beat for a few more seconds until smooth. Then, add the grated carrot and beat just until well blended.
- Pour this mixture into the baking pan and bake at 356º F (180° C) for approximately 30-35 minutes or until a wooden stick comes out clean.
- Once ready, take it out of the oven and let it rest for 10 minutes inside the mold and then unmold it and place it on a rack to cool completely before decorating it.
For the frosting and topping:
- In a medium bowl mix the Greek yogurt with the sugar substitute and a little açai powder. Refrigerate until needed.
- Place the cake on a large serving plate. With a spatula or spoon, cover it evenly with the frosting and decorate it with chopped pistachios and some more açaí powder. Once ready, the cake can be eaten immediately or refrigerated for a few hours before.
