Apple, Apricot, Carrot Cake (Gluten-wheat-egg And Sugar-free)

This gluten-wheat -egg and sugar-free cake is a real time treat. It is fully packed with fruit flavors and enticingly moist. It contains lots of health ingredients. Enjoy it with no guilt! Use gluten-wheat free and self-rising flour. But you can also use normal self-rising flour. And instead of light muscovado sugar, you used agave nectar.

Ready in: 1hr 20min (Prep: 20min, Cook: 50min, Extra time: 10min cooling)
Serves: 12


  • Self-raising flour (gluten-wheat free) – 225g
  • Gluten-free baking powder – 1/2 teaspoon
  • Ground cinnamon – 1 teaspoon
  • Canola oil (or 3 tablespoon oil and 2 tablespoon apple sauce) – 5 tablespoon
  • Muscovado sugar (or agave syrup) – 140g
  • Finely grated carrot – 140g
  • 1 apple (peeled, cored and diced)
  •  Diced dried apricots (unsulphured)  – 85g
  • Grated zest of 1 orange plus 5 tablespoon juice
  • Pumpkin seeds – 50g
  • Icing sugar for dusting


  1. Preheat the oven to about 180 C (Gas 4). Grease the cake tin to be used with oil or margarine.
  2. Mix the flour, cinnamon and baking powder together in large bowl.
  3. Add the agave syrup, orange juice and oil (or oil and apple sauce), and stir thoroughly. 
  4. Add the grated carrot, apricots, orange zest, and apple, and then stir until it becomes well mixed. 
  5. Turn the mixture into the prepared tin.
  6. Bake this for about 50 minutes. 
  7. Then allow it to cool on a rack before you remove the tin.

TIP: Simply mix (425 ml) whipped cream with (300g) apricot, and serve.

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