Happy Friday dear people 🎉😊😊
How is your day going? For me it’s about slowing down and relaxing, I cannot really work a lot as I have both kids at home 😅 But maybe that’s a sign I need to work less 🤔
This morning I spontaneously whipped up a cake. It’s a carrot olive oil cake, that turned out so soft, fluffy and delicious, and at the same time it was so easy to make, that I want to share this recipe with you straight away 😊🎂🥕
The best part is the carrots are blended, so there’s no need to grate them. Apart from the blender you’ll need a mixing bowl and a small (about 18cm) square brownie pan. Or a different baking pan of similar size.
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Carrot olive oil cake
2 medium carrots (about 150g) peeled and roughly chopped
1 clementine (sub half of a medium orange), peeled
80ml olive oil
120ml plant milk (I used oat)
80g raw cane sugar
175g wholemeal spelt flour
1/2 tsp baking powder
1/2 tsp baking soda
pinch of salt
1/2 tsp of cinnamon
1/2 tsp of ground ginger (optional)
Add chopped carrots, clementine, olive oil and plant milk to a blender. Blend on high for about 15 seconds. Transfer the mixture to a large mixing bowl, add sugar and whisk. Add flour, baking powder, baking soda, salt and spices. Stir until well combined, but don’t overmix. Transfer to a brownie pan lined with baking paper. Top with chopped walnuts (optional). Bake at 180C for 30 minutes. Let cool on cooling rack.
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#cake #vegancake #sweettooth #healthyfoodshare #eathealthy #veganbaking #healthyfood #healthyfoodies #healthychoices #veganfoodshare #plantbased #whatveganseat #youarewhatyoueat #vegan #eeeets #bestofvegan #veganrecipes #healthyrecipes #vegansofig #healthymealideas #healthycake #carrotcake #cleaneating #comfortfood #foodblogger #foodpictures #foodphotography #healthyeating #healthyeats #recipes
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Recipe (yields 2-3 servings)
🌱Ingredients
- 1 small head cauliflower, wash & cut into florets & pat dry with paper towels
- 1 small green bell pepper, cubed
- 1/2 small red onion, cubed
- 2 cloves garlic - sliced
- 1/4 cup [40g] dry roasted cashews
- 4 dried Thai chilis/red chilis, softened in hot water & drained
- oil for frying & cooking
🌱Batter
- 3/4 cup [96g] all-purpose flour
- 1/2 - 3/4 cup ice-cold water
- 1/4 teaspoon salt
- a few shakes of white pepper
🌱Sauce Mix together 2 tablespoons soy sauce/tamari, 1/2 tablespoon thick dark soy sauce (for color), 1/2 tablespoon sugar & 3 tablespoons Chinese cooking wine/sherry/broth in a bowl & set aside.
✅Place batter ingredients in a large mixing bowl & stir to combine. The batter should be thick like a pancake batter.
✅Dredge florets in batter, shake off excess & fry until golden brown (temperature 375F/190°C & I used a small saucepan). Then drain on paper towels.
✅Alternatively, grease a baking sheet pan with oil, place coated florets on the pan. Brush florets with oil & bake at 485F/
250°C until light golden brown for about 20-25 mins, be sure to flip halfway. For the last few minutes, broil to get a crispier ure (oven time varies)
✅To make the sauce, in a heated non-stick pan with 2 teaspoons oil, sauté onion until translucent. Then add garlic, bell pepper, chili & continue to sauté until fragrant. Slowly pour in the sauce & cook to reduce it slightly. Please adjust the sauce based on the cauliflower's size.
✅Finally, add the cauliflower florets, cashews & quickly toss them with the sauce until all incorporated. Serve with rice for a delicious meal.
*Please be sure to dry florets well before coating or the liquid will slowly thin down
#veganfollowback #veganscotland #scottishvegans #veganig #veganinstaclub #glasgowvegan #scottishvegan #scottishfood #scottishfoodie #glasgowfoodie #scottishfood #glasgowvegan #veganglasgow #naturalprotein #vegetarianbreakfast #breakfasttoast #veganfryup](https://conveganence.com/wp-content/uploads/2021/01/131936854_109446914286957_7383745306959709095_n.jpg)
