Noona’s breakfast cake (is a gluten-free carrot cake)

There are so many changes that are happening minute by minute, and it feels a bit strange and difficult for me to share and post new food ideas or any recipes. I feel this way given that it’s been hard on people to get their hands on certain items. Those items are different for everyone for a multitude of reasons. For me, I can still find TP (toilet paper) but can’t seem to get my hands on any all-purpose flour, of any brand or type. Even online stores and services that deliver to me are sold out.

As someone who cannot go a day without having a sweet treat, I decided to look and see what flours I do have. I found a small amount of two of my favorite gluten-free flours in my freezer: almond and buckwheat. I don’t use these flours often but find them useful for certain recipes, so I keep them in my freezer to maintain a certain level of freshness and quality.

Because of this, every baked good I make will be gluten-free during this time. The way I bake is also changing as I’m reducing my spendings. I’ve been making easy and comforting favorites but in SMALL batches, since it’s just me and my husband. Instead of using 8 or 9 inch round pans I’ve been turning my cakes into baby loaves with a tiny pan we use to make brioche and pate.

This breakfast cake is a carrot cake, but I’m now calling it “breakfast cake” because I made it in a small 3x8 pan since who knows when a certain ingredient will become unavailable to us. Making this cake is a new favorite of mine, and I prefer it over the decadent American original. I like a little sugar in the morning and prefer to get it from a tastefully sweet treat instead of adding sugar to my espresso or tea, so this cake has been a real comfort to our mornings.

You can make this recipe in a round pan if you’d like. Do what works for you. Make cupcakes. Make tiers. Experiment with what you do have. I understand not everyone has tiny pans.

As mentioned, this recipe is different from the rich American original. It is far more reminiscent of an everyday rustic Italian treat. It’s also free of dairy and gluten, and made with almond flour and buckwheat flour. Like many of my favorite treats — it may not be visually beautiful to look at and what people call “instagrammable” but it is absolutely delightful to eat.

noona’s breakfast cake

Note: To make this recipe in a 9-inch pan, just double the recipe.

INGREDIENTS

Serves: 6-8

2 medium carrots (approx. 125-150g/1 cup)

20 grams dried fruit of your choice (optional) — I had some dried cranberries in my pantry, so I used those.

1 oz amaro or any liquor (optional) — I used an amaro called Cardamaro.

75 grams sugar

2 oz regular olive oil plus some for greasing

1/2 teaspoon vanilla extract

1 extra large egg

125 grams (1 cup) almond flour — this recipe works with 1:1 substitute with any gluten-free flour or regular AP flour, so use whatever flour you have :)

20 grams (1/8 cup) buckwheat flour (optional) — I just love buckwheat. You can do all almond flour with 145 grams instead of 125 grams.

1/4 teaspoon of finely grated lemon zest

a pinch of your favorite warm spices — I added a pinch of nutmeg and cardamom

METHOD

I used a 3x8-inch loaf pan. You can use a round cake tin pan to make this recipe. If you’re using a 9 inch round pan, simply double this recipe.

1. Preheat the oven to 350°F. Line the base of your pan with re-usable non-stick silicone liner or baking parchment and grease the sides with olive oil.

2. Grate the carrots in a processor (for ease) or with a coarse grater, then sit aside in a bowl.

3. Put the dried fruits in a small saucepan with your choice of liquor, bring to the boil, turn down and simmer for 3 minutes.

4. Whisk the sugar and oil - I used a spatula but would use my freestanding mixer for a bigger batch. Whisk until creamily and airily mixed.

5. Whisk in the vanilla extract and eggs and when well whisked, fold in the flours, spices, grated carrots, dried fruits (if used and with any liquid that clings to them) and, finally, the lemon zest.

6. Scrape the mixture into the prepared pan and smooth the surface with a rubber spatula. The batter will be very shallow in the pan if using a round cake pan instead of a loaf pan.

7. Put it into the oven for 40-50 minutes or until the cake tester comes out slightly sticky but more or less clean.

8. Remove from the oven and let the cake sit in its pan on a wire rack for 10 minutes before taking it out and leaving it on the rack to cool.

9. If serving the cake for a party or just because you want to have some fun with it, remove the cake to a plate to serve; add scoops of Noona’s Turmeric Honeycomb or Noona’s Vegan Rose Ginger (for keeping it dairy-free) on top of the cake or in a bowl to spoon alongside.

ADDITIONAL NOTES

TO MAKE AHEAD: The cake can be baked up to 3-4 days ahead. Wrap tightly in clingfilm and store in airtight container in a cool place. Will keep for total of 6-7 days.

TO FREEZE: The cake can be frozen, carefully wrapped for up to 4 months. Defrost at room temperature when ready to eat. Do not refreeze, please.