This weekend we received some beautiful produce from our CSA. I love them and I just LOVE their dates, fresh farm eggs and their produce. If you live in Southern CA then please check out their site. They are good people and grow FABULOUS stuff.  I love to challenge myself in the kitchen. This weekend I wanted to  create a new recipe with all of this lovely produce. It was a success, well at least in my books. One of my neighbors loved it, one of them wished it was a tad sweeter and my husband ate 3/4 of it AND the last piece! (grrrrrrr)

gluten free vegetable cake
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1 cup almond flour
1/2 cup plantain flour
1 tbsp coconut flour
1 tsp pomegranate powder
6 pitted dates- I make a date paste with them. (CSA)
1/4 cup organic raisins- Dried fruit is really heavily sprayed so organic is nice if you can
1/4 cup dried organic berries-Dried fruit is really heavily sprayed so organic is nice if you can
1/2 cup walnuts or any other nut you like. Finely chopped
1 tsp baking powder
1/2 tsp cinnamon
1 tsp baking soda
1/3 cup shredded carrot (CSA)
1/4 cup shredded zucchini (CSA)
1/4 cup cauliflower rice ( I used the frozen organic rice from Trader Joe’s.  I cooked it for 2  minutes before adding it to the batter.
1/4 honey
1 tsp vanilla
3 eggs (CSA)

1 package of cream cheese
3 tbsp pure maple syrup
1 lime and 1 lemon for zest

Handful of shredded carrots for optional topping

Directions- Preheat your oven to 350 degrees

First things first, make your date paste.  I make my date paste in my Blendtec Twister Jar. I love this jar and this blender.  Place your eggs, vanilla, date paste, and honey in your food mixer and blend for a minute or two. Next add in your pomegranate powder, baking powder, cinnamon, baking soda, shredded carrot and zucchini, raisins, and other dried fruit and mix well. Lastly slowly add in your almond flour, plantain flour, ( I like to always keep my body guessing by using different gluten free flours but if you don’t want to do this you can just use all almond flour ) coconut flour, and walnuts. The batter will be thick and yummy.

Pour the batter into a prepared 13×9 baking dish and bake for 25 minutes. Every oven varies in regards to cooking time so watch it carefully. If you want the cake to be thicker then just reduce the oven temperature to 325 degree and cook an additional 5-10 minutes and use a smaller dish.

After the cake was done I let it cool completely and then topped it off with some yummy cream cheese frosting. I just took one container of cream cheese and put it in my Blendtec Twister Jar and added 3 tablespoons of maple syrup and whipped it up good. I then topped each bar off with shredded carrots and lime and lemon zest.

Gluten free vegetable and fruit cake
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