Alternative Christmas Cake

Serves: 10 Cooking time: 60 MINUTES

Cake Ingredients

  • Ensure all cake ingredients are at room temperature before using – if not they can turn the coconut oil hard
  • 200g almond flour or grind some ground almonds in a blender to make a fine flour
  • 2 large eggs
  • 60ml coconut oil odourless, melted
  • 100g Total Sweet Xylitol
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • 2 tablespoons chia seeds
  • 1 tablespoon unsweetened almond milk
  • 1.5 teaspoons of baking powder
  • 150g grated carrots
  • Optional sultanas This will add sugars

Frosting ingredients

  • 40g unsalted butter, softened
  • 70g full fat cream cheese I used Philadelphia
  • 20g Total Sweet Xylitol ground to a fine powder

Optional to decorate

  • Cinnamon
  • Whole or flaked almonds

Oven to 180oC/160oC fan

Method:

Whisk together the xylitol and the egg for around 8 mins until thick and voluminous

Add the flours, baking powder, cinnamon and milk and whisk until just combined

Pour in the coconut oil while whisking

Fold in the carrots and chia seeds (you can add in a handful of sultanas at this stage, but this will add in natural sugar)

Line a 2lb loaf tin

Pour in the batter and level out with the back of a spoon

Bake for around 35 mins and then cover with foil and bake for another 20-25 mins (until a skewer comes out clean)

Turn the cake out onto a wire rack to cool

Make the cream cheese frosting

Process the xylitol to make an icing sugar consistency (a coffee grinder is best, but any good food blender should work)

In a stand mixer with a whisk attachment whisk together the butter and cream cheese until smooth with no lumpy bits

Add the xylitol a little at a time to avoid clouds going all over the kitchen!

Speed up the mixer and keep whisking for a minute or two

Refrigerate the frosting to harden for a while

Spoon the frosting over the top and level with a spatula or knife

Optional Extra: Sprinkle the top with cinnamon and top with flaked or whole almonds

This cake will keep for 2 days in the fridge, take out for around 15 mins before you want to cut and eat it.