VEGAN CARROT ALMOND LOAF CAKE with wholemeal spelt flour
This VEGAN CARROT ALMOND LOAF CAKE with wholemeal spelt flour is simple to make, healthy, fresh and delicious! A refined-sugar free, refined flour-free and guilt-free deliciousness for your next breakfast!
Porzioni 8 slieces
- 275 g 2 +1/3 cup wholemeal spelt flour
- 6 g 1 tsp baking soda
- 4 g 1 tsp baking powder
- 70 g ~ 1/2 +1/4 cup almond flour
- 90 g 1/2 cup brown sugar ( I used muscovado brown sugar )
- a pinch of salt
- 80 g 1/3 cup olive oil, grape seed oil or melted coconut oil
- 80 ml 1/3 cup water
- 45 g 2 tbsp +1 tsp maple syrup
- 200 g - 7oz grated carrots
- 1 tsp vanilla extract
- 1 organic orange zest grated ( you can sub with lemon )
Preheat the oven to 170°C/340°F. Line a small loaf pan ( about 6" long ) with parchment paper ( If you are using a larger pan, double the quantities
Sieve slept flour, baking powder and baking soda into a bowl. Add the almond flour, sugar and salt.
In a separate bowl, add oil, water, maple syrup, grated carrots, vanilla and orange zest.
Put all of the ingredients into a food processor or blender and blend for 30 to 60 seconds, no longer. This will mix all of the ingredients and puree the carrots.
Pour the dough into the loaf pan and spread out evenly.
Place in the centre of the oven and bake for approx. 50 minutes or until golden brown.
Let it cool in the loaf pan for 20 minutes then transfer on a cooling rack.
Slice the loaf once cooled using a bread knife.
Serve the VEGAN CARROT ALMOND LOAF CAKE at room temperature, together with a few spoons of jam or fresh fruit. I love to spread it with almond butter or soak it in my cappuccino or tea!
Calorie: 0kcal | Carbohydrates: 0g | Proteine: 0g | Fat: 0g | Grassi saturi: 0g | Grassi polinsaturi: 0g | Grassi trans: 0g | Colesterolo: 0mg | Sodio: 0mg | Fiber: 0g | Zucchero: 0g