Friday 29 April 2016

Citrus and Maple cake

Vegan, Sugar free

Last time we were in the cake kitchen we promised you a sugar free delight. Well here we are, hopefully the first of many gut-happy cakes!

1 large carrot
5 tablespoons maple syrup
2/3 cup unsweetened soya milk (or coconut milk)
2 ½ cup flour
7g yeast
1 lemon (or orange) finely zest
4 tablespoon sunflower oil

Cook carrot until soft. When still warm put in to blender add maple syrup, soya milk, lemon zest and blend.
Combine the flour with dried yeast, then add still warm carrot mixture. Mix with the spatula until it comes together. Slowly pour the oil and keep mixing until it is all incorporated. Mix for a several minutes until dough is completely smooth and starts to pull away from the sides of the bowl. If it doesn’t, you can add 1 tablespoon extra flour to help this along. Oil a very large bowl and put dough in bowl. Cover and let rise until doubled in bulk.

Knock it down and transfer into buttered and floured a 2-litre capacity Bundt pan. Let rise a second time until almost doubled.
Preheat the oven to 180°C. Bake for 30 minutes or until a skewer inserted in the middle comes out clean.
Cool in the pan for 10 minutes. Turn out onto a wire rack and take off the pan. Let it to cool completely.

If you would like use sugar for icing you can do mix 5 tablespoons icing sugar with ½ blood orange.

recipe inspired by: 

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