236kcal
4g
2g
4g
10g
4g
23g
128mg
- 300g / 10.58oz Wholemeal flour
- 1.5 tsp Baking powder
- 1 tsp Vanilla extract
- 1 tbsp Flaxseed meal
- 240g / 8.47oz Apple purée
- 125ml / 4.23fl oz Oat milk
- 60ml / 2.11fl oz Apple juice
- 60ml / 2.11fl oz Olive oil
- 400g / 14.11oz solidified Coconut cream
- 120g / 4.23oz Berry and pear purée
- 0.5 tsp Beet powder
1. Preheat the oven to 180°C (350°F).
2. In a mixing bowl, combine 300g / 10.58oz Wholemeal flour, 1.5 tsp Baking powder, 1 tsp Vanilla extract, and 1 tbsp Flaxseed meal.
3. Pour in 240g / 8.47oz Apple purée, 125ml / 4.23fl oz Oat milk, 60ml / 2.11fl oz Apple juice, and 60ml / 2.11fl oz Olive oil. Mix well.
4. Divide the batter between two 20-cm / 8-inch round cake pans.
5. Bake for 25 minutes. Allow to cool for 5 minutes before removing from pans.
6. For icing, blend 400g / 14.11oz solidified Coconut cream, 120g / 4.23oz Berry and pear purée, and 0.5 tsp Beet powder until smooth.
7. Spread icing on one cake layer, top with the second layer, and cover with the remaining icing. Decorate with berries and edible flowers if desired.
26% of RDI
45% of RDI
2% of RDI
1% of RDI
1% of RDI
45% of RDI
17% of RDI
Optional ingredients include berries and edible flowers for decoration. Ensure coconut cream is solidified before use.
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