Simple Delicious Gluten Free Buckwheat Blender Carrot Cake (No Flour)

 This Gluten-Free carrot cake features whole grains of buckwheat milled in the blender! The result is a rich nutty flavor profile and a tender crumb.

Carrot cake is one of my favorite desserts, and I developed this recipe for all my gluten-free friends who are looking for a hearty whole-grain version of the classic. A common misunderstanding when baking gluten-free is that buckwheat contains wheat. Buckwheat is not related to wheat; it is naturally gluten-free and a fantastic choice for those with celiac disease or who are trying to eat gluten-free.

What is the benefit of the whole grain buckwheat?

• Buckwheat is an excellent source of fiber, protein, magnesium, potassium, and antioxidants.
• Buckwheat’s high fiber content and antioxidants can help lower cholesterol levels and reduce the risk of heart disease. 
• Buckwheat is ideal for blood sugar control for people with diabetes. Its low glycemic index means it slowly releases sugar into the bloodstream, which can help regulate blood sugar levels and prevent spikes.

• Buckwheat can improve digestive health when included in the diet. Its high fiber content promotes regular bowel movements and supports a healthy gut microbiome.
• Buckwheat can assist with weight loss. Because it fills and slows digestion, it can help curb hunger and promote weight loss.

• Buckwheat is rich in antioxidants, such as rutin, which may help protect cells from damage and reduce inflammation. 

• Buckwheat may also benefit bone health and immune function and reduce the risk of certain types of cancer.
  

  

Gluten-Free Whole Grain Buckwheat Blender Carrot Cake

2 cups Hulled Organic Buckwheat Groats

5 large eggs

1 1/4 cup vegetable oil

1 tsp. orange zest

1 Tbsp. vanilla

2 cups brown sugar

1 Tbsp. baking powder

1 Tbsp. ground cinnamon

¾ tsp. salt

3 cups finely grated carrots

1 cup coarsely chopped walnuts or pecans

1 cup raisins or dried cranberries

 

Ingredients for Lemon Cream Cheese Frosting

16 ounces of cream cheese, at room temperature

1 cup unsalted butter, at room temperature

2 lbs.. powdered sugar, sifted to remove lumps

1 tsp. lemon zest, micro-grated

2 tsp. vanilla extract

Toasted finely chopped nuts and/or toasted

coconut, for garnish

Directions for Cake:

• Preheat the oven to 350° and prepare 3 8-inch round cake pans. Line with parchment circles and grease the sides with butter and flour.
• In a blender, blend the groats until they are a fine flour.
• Add the eggs and oil and blend until very smooth, about 3 minutes.
• Add the sugar, vanilla, and orange zest and blend for 15 seconds. Pour into a large bowl and add the remaining ingredients.
• Transfer the batter evenly between the 3 pans to the oven.
• Bake for 40-50 minutes. Test the baked cakes with a knife inserted into the centers; it should come out clean. Transfer the pans to cooling racks, cool for 15 minutes, then turn out onto racks to cool to room temperature.

Directions for frosting:

• In a mixer fitted with the paddle attachment, beat the cream cheese and butter until smooth and creamy. Gradually add the sugar and extracts.
• Continue to beat until velvety smooth.
• Frost the cooled cake. Garnish with coconut or toasted nuts.

Always My Very Best,

Your Friend Chef Tess