Hi, I was wondering if it is possible to make the Ginger and Walnut Carrot cake gluten free? Can I maybe use almond flour and tapioca instead of plain flour?
Nigella's Ginger And Walnut Carrot Cake (from AT MY TABLE) is a cake recipe that fortunately adapts well to gluten free flours and we have tried a gluten free version. We suggest substituting the 200g plain flour with 150g gluten free plain flour mix (such as Dove's Farm in the UK) plus 50g ground almonds (almond meal or almond flour). Also increase the grated carrot from 200g to 225g, as gluten-free flours need a little extra moisture. It is also worth checking that your baking powder is gluten free as most are, but brands do vary.
We would also suggest putting the springform tin on a baking sheet as sometimes ground almonds can let out a little extra oil when they bake and this will collect any drips. The baking time should be around the same as for the plain flour version and when done the cake will be set and golden on top, shrinking away slightly from the edges of the tin and a cake tester should come out clean or with a few crumbs on it (but not uncooked cake batter). The frosting is made with cornflour (cornstarch) so is gluten free and the make ahead and freeze information remains the same for a gluten free cake.