Ingredients
1 ¾ cups / 175 gm oat flour
1/2 cup 60 gm almond flour
2 tsp baking pdr
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon pdr
3/4 cup / 180 ml unsweetened plant-based milk
1/3 cup / 80 ml maple syrup
1/3 cup / 80 ml melted coconut oil
1 tbsp flax seed meal + 3 tbsp water for flax egg binding
1 tsp vanilla extract
1/2 cup / 120 gm unsweetened applesauce
Preparations
Start by preheating your oven to 350°F (175°C) and prepare your cake pan by greasing it or lining it with parchment paper.
In
a spacious bowl, mix together the oat flour, almond flour, baking
powder, baking soda, salt, and cinnamon. Give it a good whisk so
everything is evenly mixed.
In
another bowl, whisk together the plant-based milk, maple syrup, melted
coconut oil, flax egg, vanilla, and applesauce until smooth.
Pour
the wet mixture into the dry ingredients and gently stir until they’re
just combined. Be careful not to over-mix, as the batter should be
slightly thick but easy to pour.
If you want to add a little extra, fold in some raisins, nuts, or chocolate chips for an added crunch or flavor.
Pour the batter into the prepared pan, smoothing it out so it’s even.
Bake for 30 minutes, or until the top turns golden and a toothpick inserted comes out clean.
Allow the cake to rest in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice and enjoy! For a special touch, top with maple syrup, vegan yogurt, or fresh berries.
Notes Use room-temperature ingredients for smoother batter and better results. Feel free to add raisins, walnuts, or chocolate chips for extra flavor. Check the cake with a toothpick around 30 minutes to see if it’s done. Allow the cake to cool in the pan for roughly 10 minutes before moving it to a wire rack.
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