Carrot Cubes with Chocolate Ganache

Instructions

1. Preheat your oven to 180°C (350°F). Grease a 20x30cm baking dish (use a little of the sunflower oil) and line it with parchment paper, leaving some overhang for easy removal.
2. In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, vanilla sugar, and salt.
3. Wash, peel, and finely grate the carrots. You should end up with about 1½ cups of grated carrot.
4. In another bowl, mix together the grated carrot, almond milk, maple syrup, and sunflower oil.
5. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
6. Pour the batter into your prepared baking dish, spreading it evenly with a spatula.
7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove from the oven and let cool in the pan for about 10 minutes. Then, using the parchment paper overhang, lift the cake out of the pan and transfer to a wire rack to cool completely.
9. Once the cake has cooled, spread the apricot jam evenly over the top.
10. Prepare the soft chocolate ganache according to its recipe, or if pre-made, gently warm it just until spreadable.
11. Pour the chocolate ganache over the jam layer, spreading it evenly to cover the entire surface.
12. Refrigerate the cake for at least 1 hour to allow the ganache to set.
13. Once set, remove from the refrigerator and cut into 24 cubes. For clean cuts, use a sharp knife and wipe it clean between cuts.
14. These Carrot Cubes with Chocolate Ganache are best enjoyed at room temperature. They can be stored in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best flavor and texture.
15. For an extra special touch, garnish each cube with a small carrot curl or a sprinkle of finely grated orange zest before serving.