The holiday season is upon us and that i’ve been dreaming of sharing an easy snack cake to have around if you manifest to be hosting own family or friends this time of year. you understand, the sort of cake that is justifiable as a “snack” or “breakfast” as it has fruit and greens in it.
This 1-bowl recipe begins with a flax egg for binding and mashed ripe banana for a few natural sweetness and moisture. Then come tasty ingredients like brown sugar, grated carrots and apples, and cinnamon. For dry substances, we went for a blend of almond meal or flour, oats, and our gluten-loose flour combination, which saved the cake fluffy, smooth, but perfectly moist. Chopped walnuts add a piece of crunch and nutty flavor.
Ingredients
CAKE
- 1 1/2 batches flax eggs (1 ½ Tbsp (11 g) flaxseed meal + 3 ¾ Tbsp (56 ml) water as original recipe is written)
- 1/4 cup olive oil (if avoiding oil, try subbing a little nut butter or applesauce)
- 1/3 cup mashed very ripe banana
- 1/4 cup maple syrup
- 1/2 cup brown sugar (or sub coconut sugar, but it’s not as sweet and the texture may be more dense)
- 1/2 tsp sea salt
- 1/2 tsp ground cinnamon
- 1/2 cup plain unsweetened almond milk (or other dairy-free milk)
- 1 heaping cup (packed) grated carrot
- 1/2 cup finely grated apple
- 2/3 cup gluten-free rolled oats
- 1 1/2 tsp baking soda
- 1/2 cup almond meal (or flour)
- 1 heaping cup gluten-free flour blend
- 1/4 cup raw walnuts (chopped // for topping)
FROSTING optional
- 1 1/4 cup raw cashews (soaked in very hot water for 30 minutes)
- 1 Tbsp coconut oil (melted // optional - helps the frosting firm up when chilled)
- 1/4 cup full-fat coconut milk (or sub light // if avoiding coconut, sub almond or rice)
- 2 Tbsp lemon juice
- 3 Tbsp maple syrup (plus more to taste)
- 1 tsp vanilla extract
Instructions
- Prepare flax eggs in a large mixing bowl (by mixing water and flax seed and letting it rest for 5 minutes). Also preheat oven to 375 degrees F (190 C) and line an 8 x 8 inch baking dish or similar size pan.
- To flax eggs, add olive oil, mashed banana, and maple syrup and whisk to combine. Next add brown sugar, salt, and cinnamon and whisk to combine.
- Add almond milk and stir. Then add grated carrot and apple and stir.
- Add oats, baking soda, almond meal (or flour), and gluten-free flour blend and stir to combine (see photo). You should have a thick but pourable batter - add more almond milk to thin if needed or more gluten-free flour or almond meal to thicken.
- Pour into prepared baking dish and top with crushed walnuts. Bake for 40-45 minutes on a center rack or until deep golden brown and a toothpick inserted into the center comes out clean. When you press on the top, it shouldn’t feel too spongey, so don’t be afraid of over-baking! The GF blend just takes longer to bake than glutenous cakes.
- Remove from oven and let rest in the pan for 15 minutes. Then gently lift out of the pan and let cool completely on a wire baking rack or flat surface. The longer it cools, the more airy and light the cake becomes.
- OPTIONAL: While this is happening, you can make your frosting by adding soaked, drained cashews, coconut oil, coconut milk, lemon, maple syrup, and vanilla extract to a high-speed blender and blending on high until creamy and smooth. Taste and adjust sweetness or tartness as needed by adding more maple syrup or lemon juice, respectively. Then refrigerate to firm. Wait to frost the cake until frosting has thickened (about 2 hours), and the cake has cooled completely.
- Store completely cooled leftovers loosely covered at room temperature up to 3 days, 5 days in the refrigerator (if frosted, it does need to be refrigerated), or in the freezer up to 1 month. Best when fresh.
source vickymoos.blogspot.com/search?q=vegan-apple-carrot-cake
