Root Cake
Root Cake (GF / low-FODMAP)
Prep time
25
minutesCooking time
1
hourHere is a healthy treat that is more veg than cake! Packed with root veg such as carrots & beetroot. As well as courgette & maple syrup for extra moisture and natural sweetness. Seeds and nuts add for simple, lovely texture additions to this loaf.
Ingredients
- WET
50 ml (1/4c) Coconut Oil
400g Grated Veg (~2 Carrots, 2 Beetroot, 1 Courgette shredded with moisture removed)
1 Orange, zested
120g (~1/3c) Maple Syrup
2 Eggs
- DRY
150g Self-Rising GF Flour
1 tsp Cinnamon
1/2 tsp Pumpkin Pie Spice (or just use more Cinnamon, if you don’t have that spice on hand! Small amounts of Clove, Ginger would make lovely additions as well)
30g (1/4-1/3c) Pumpkin Seeds (or add-ins of choice)
- VANILLA ORANGE ICING
35g (1/3c) Powdered Sugar
Orange Juice (from zested orange)
1/4 tsp Vanilla
Directions
- Preheat oven to 160c Fan/350F. Prep a loaf baking tin with parchment paper.
- Grate your vegetables – ensuring to squeeze excess water out of the veg once grated. Add to the rest of the WET ingredients.
- In separate bowl, combine DRY ingredients. Fold DRY ingredients into WET and mix through.
- Bake for 45-60 min (Mine took 60)
- Once loaf is baked and cooled, ice with Vanilla Orange Icing Sugar for a subtle sweet topping.
Notes
- Mix up the veg for this loaf if you’d like! An original “root” cake includes parsnips (hence the ROOTiness!) but I am not a huge fan. So in my version I used my beloved Courgette (140g). Low-FODMAP Carrot (160g), and Beetroot for that smashing color (100g).