It is a carrot cake for 100% vegans who don’t consume milk, eggs or butter.
INGREDIENTS
Apple500 g, Water150 ml, Lemon juice50 g, Salt2.5 g, Carrot50 g, Walnut50 g, Coconut oil50 g, Agave syrup40 g, Soy milk100 g, Brown rice flour150 g, Baking powder2.5 g, Cinnamon powder2.5 g, Sliced almond20 g
TIPThe remaining apple sauce can be used in making baby food or other dishes. It will take the place of sugar. You can use canola oil or grapeseed oil instead of coconut oil.
METHOD
- To make apple sauce, blend apples, water, lemon extract and salt in the soup mode.
- Stir walnuts on a heated pan or baked in oven before grinding. Finely chop carrots.
- Put coconut oil, agave nectar, soy milk and 50g apple sauce in a dry bowl and mix them together.
- Put brown rice powder, baking powder and cinnamon powder in one bowl and mix them together. Add finely-chopped walnuts and carrots and make batter.
- Spread glassing paper in the bottom of the oven pan and pour the batter. Add sliced almonds on the top.
- Bake the batter in the oven at 180°C for 30 minutes until a toothpick inserted comes out clean. Cool it down out of the oven.
NUTRITION
Vitamin A and carotene in carrots improves your vision. Polyphenol in apple promotes blood circulation.
SERVINGS
2~3 servings
CALORIES (cal)
1,978 Cal
MAKES (ml)
2~3 servings
