Here it is! The richest cake we have made so far, just thinking about it makes me salivate. It is not as simple a recipe as most of the ones on the blog, but for a cake it is quite simple. Also, if you don’t want to complicate your life, you can simply make the cake and eliminate the toppings.
am trying to reduce the amount of oil in my diet and use less processed fats such as coconut milk, which is basically made with water and coconut and unlike oil, the fiber and other beneficial nutrients for our body have not been removed . In any case, if you prefer to use another vegetable milk and add oil or any other healthy fat, you can do it without problems.
- 1/2 taza de harina de arroz integral (70 g)
- 3/4 taza de harina de avena (85 g)
- 1/2 taza de azúcar integral (100 g)
- 1 cucharadita de bicarbonato
- 1 cucharadita de canela en polvo
- 2 cucharadas de semillas de lino + 6 cucharadas de agua
- 1 taza de zanahoria rallada (150 g)
- 1 cucharada de vinagre de manzana
- 3/4 taza de leche de coco (180 g)
- 1/3 taza de nueces troceadas (40 g)
- 1/3 taza de pasas (50 g)
- Frosting vegano saludable (opcional)
- Nueces troceadas y pasas para decorar (opcional)
- Preheat the oven to 200ºC or 390º F .
- In a bowl, mix the dry ingredients (brown rice flour, oatmeal, sugar, baking soda, and cinnamon).
- As an egg substitute we use flaxseed. Put the seeds in a blender along with the water and beat until they are well integrated. Reserve in a glass or mug. It is important that it rest for at least 5 minutes so that it has a gelatinous consistency, similar to that of an egg.
- To grate the carrot, we place it peeled and chopped in a food processor and beat until you get the consistency that you can see in the step-by-step photo. You can also do it with a mixer or with a manual grater.
- Add the vegan egg (the mixture of flax and water), the grated carrot, the vinegar and the milk of coconut in the bowl in which we had the dry ingredients and stir until well integrated.
- Then add the nuts and raisins and stir again. li>
- We grease the mold with oil (we usually use coconut oil). If you use a nonstick pan that doesn’t stick, you can skip this step. In order not to have to pour as much oil, we like to put parchment paper at the base of the mold, this way it is easier to unmold. We use this mold with a diameter of 22 cm (8 2/3 inches).
- Pour the batter into the pan.
- Bake for about 30 minutes or until the cake is ready.
- Remove it from the oven and let it cool before unmolding it.
- We decorate it with our healthy vegan frosting that we spread with the help of a spoon, chopped nuts and raisins.
- We grind oat flakes in the blender. If you use oat flakes with a gluten content of less than 20 ppm or 20 mg/kg, it will be a recipe suitable for coeliacs as indicated in CE regulation 41/2009. However, people with severe sensitivity to gluten may experience symptoms below 20 ppm, so they should consider their tolerance level.
- You can use another type of flour or sweetener, although you may have to add more or less (see the step-by-step photo to see how the dough turned out before baking).
- The bicarbonate of soda could be substituted for yeast, although I cannot tell you how exact amount.
- You can use another type of vinegar that does not have a strong flavor or you can also try using lemon juice.
- In our recipes I always tell you that you can use any vegetable milk, but since this cake has no added fat , it is important to use a milk with a high fat content, such as coconut milk.
- If you do not like raisins, you can eliminate them without problem, as well as the walnuts or ground cinnamon.