Okay, this started as pumpkin spice muffins but morphed into a cake, some extra muffins, and no pumpkin once I got started... I thought pumpkin muffins sounded great (I've made some absolutely delicious Vegan Pumpkin Spice Biscuits), but carrot and veggie "cake" sounded better :)
I know there are a LOT of ingredients here but don't be intimidated. I used many substitutes for the canonical "butter" or "shortening" and sugar that are in regular [gluten free] carrot cake, so the ingredient list grows without bound. If you don't mind using shortening and oil then you can use those and omit the applesauce- I don't recommend this though since applesauce is a healthier option. I use fresh grated veggies and coconut to add moisture, texture, and a subtle natural sweetness to the heavier gluten free flours here. Using veggies, spices like cinnamon, and coconut help keep the glycemic impact of the cake down into a diabetic tolerant range (my dad can eat this fine with no insulin reaction). Drink a lot of water with this, it is full of fiber!
1/2 c. minced green cabbage
3 ripe pears, chopped
3 organic carrots
1 small organic apple
1/4 c. agave nectar
2 T. walnuts
1 T. almonds [ oh god why can't these be in my version!! :( ]
1/4 c. raisins (optional)
1 T. sunflower seeds (optional)
1/2 c. shredded coconut
1 T. almond flour
4 T. ground flax seed
5 T. organic coconut flour
1 T. rice bran
1 c. organic buckwheat flour
1 T. baking soda
1 T. sea salt
1 T. baking powder (non aluminum)
2 T. Earth Balance vegan buttery sticks
1/4 c. unsweetened apple sauce
3 eggs (or equivalent substitute)
1 c. water
Spices:
1 t. cloves
1 t. ground ginger
1 T. cinnamon
1 t. nutmeg
Use the Salad Master or your food processor to finely grate carrots, green cabbage, and apple directly into a large mixing bowl. Mince ginger in a food processor and add to veggies. Add spices, eggs, melted butter, applesauce, water, and dry ingredients to the veggies and mix well.
Spray two 9" cake pans with nonstick cooking spray and preheat oven to 350. Add batter to cake pans and bake for 25-30 minutes or until toothpick comes out clean.
*Muffin Option*
Cook for 12-15 minutes at 350 or until toothpick comes out clean. Let cool completely before frosting cake or serving muffins. I used my new vegan frosting concoction made from coconut milk to frost the cake.
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