July 9, 2020 | Bakery
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I bake… what’s your superpower? (Anonym)
Cake and muffins don’t have to be unhealthy. You can replace many traditional ingredients with healthier ones. For example you can use coconut blossum sugar instead of refined sugar, spelt wolemeal flour instead of white flour. Check out my sweet & delicious apricot cake and you will see which other ingredients you can replace.
Ingredients for 1 baking pan (approx. 30x25 cm):
|200 g||wholemeal spelt flour|
|50 g||coconut flour|
|50 g||ground hazelnuts|
|40 g||coconut blossom sugar|
|50 g||birch sugar|
|1 packet||aluminium-free baking powder|
|250 ml||oat milk|
|50 ml||lemon juice|
|90 ml||rapeseed oil|
|baking pan (approx. 30x25 cm)|
Prep time: 5-10 minutes
Bake time: 40-45 minutes
- Preheat the oven to 180 °C (top and bottom heat).
- Combine the wholemeal spelt flour, coconut flour, ground hazelnuts, coconut blossom sugar, birch sugar and aluminium-free baking powder.
- Add the oat milk, lemon juice and rapeseed oil and mix all ingredients with a mixer or a food processor.
- In the meantime, wash the apricots, halve them and remove the kernels.
- Line a baking pan with baking paper, add the batter and place the apricots on top of the batter.
- Bake for 40-45 minutes.
- Let the cake cool down and sprinkle with almond flakes and powdered birch sugar.
Tips (to exchange) and tricks:
- The cake is ideal to freeze and enjoy at a later date.
- Use rice or spelt milk instead of oat milk. Coconut milk or almond milk are suitable, too.
- Exchange apricots for cherries, plums or peaches.
- Use ground almonds instead of ground hazelnuts.
- Exchange wholemeal spelt flour for buckwheat flour.
- We like to eat the cake for lunch. Then I serve the cake with soup. Our favourites: a creamy soup with sweet potatoes or peas. Yummy…
This recipe is…
- … suitable for freezing.
- … perfect to go.
- … changeable.
- … vegetarian and vegan.
- … quick & easy to make.
- … homemade.
- … suitable for breakfast, lunch and/or dinner.