Simple, Gluten-Free Apple-Carrot Breakfast Cake with Dairy-Free Cashew Cream


Amy's Apple Carrot Breakfast Cake - Gluten-FreeSweet Sundays: Good news! Amy Green will officially be joining us every month here on Go Dairy Free. It seems you are enjoying her refined sugar-free, gluten-free, and dairy-free recipes (not surprising!), so we want to continue sharing her sweet posts with you. Keep in mind, Amy does use eggs in some of her recipes. If you are confusing eggs and dairy, please see this post for clarification. Take it away Amy! …

Amy Green ~ Simple recipes are usually best – and this gluten-free, dairy-free recipes definitely fits in that category.

My first love has always been baking, which today has evolved into baking healthier. Yes, I enjoy the occasional decadent treat. Most days when I want something sweet, though, I am fully satisfied with something more nutritionally dense than the average piece of cake.

When it comes to breakfast sweets, my standards are a little higher. My body craves a balance of protein, carbs, and fat to get my day going in the right direction. Itʼs not often that I eat a breakfast cake in the morning, but if the occasion arises this is a no-fail recipe that is sure to please both my body and my taste buds.

This recipe has been a favorite in my baking classes, too. At first they think Iʼm a little strange putting whole fruits and vegetables in a blender to make a breakfast cake but once they take a bite, theyʼre hooked. Iʼve never had any leftovers. You wonʼt either.

Donʼt worry if you donʼt have a high-powered blender. This can also been made in a food processor with fabulous results.

Apple and Carrot Breakfast Cake

  • 2 cups sorghum flour
  • 1/2 cup palm sugar
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 3/4 cup egg white substitute or 6 egg whites or 3 eggs
  • 1 tablespoon vanilla extract
  • 2 apples, quartered (leave the peels on)
  • 1 cup of carrots, peeled and chopped (about 3 medium carrots)

Optional topping:

Preheat the oven to 350 degrees F. Prepare an 8×8 baking pan with cooking spray.

Whisk together sorhgum flour, palm sugar, baking soda, cinnamon, nutmeg, salt, and xanthan gum until evenly combined.

Place egg whites, vanilla, apples, and carrots into your blender. Start on low and quickly increase to Variable 10 while using the tamper to push the apples and carrots into the blades.

Switch to High and blend for 20-30 seconds until thoroughly mixed. The mixture will be thick.

Fold the wet ingredients into the dry ingredients by hand. Pour into prepared pan and bake for 25 – 35 minutes or until a toothpick tests clean. Top with raw cashew cream if desired.

Makes 6 to 9 servings

Amy's Apple Carrot Breakfast Cake

Amy Green, M.Ed., authors Simply Sugar & Gluten-Free, a popular food blog about eating well, eliminating refined sugars and wheat, and maintaining a healthy weight. She has been living free from white sugar and wheat since 2004 and, as a result, is maintaining a 60+ pound weight loss. Over the years she’s learned that eating healthier doesn’t equal deprivation.

Amy’s first cookbook, Simply Sugar & Gluten-Free: 180 Recipes You Can Make in 20 Minutes or Less, was released in February 2011 and is available on and Barnes &

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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