Healthy Gluten-free Vegan Spice Cake



Spice cake has always been one of my favorite cakes, and I never ever thought of recreating it. I actually made this completely by accident, because I started out planning to make raw vegan protein bars, therefore I placed the batter in the fridge for about an hour. It did not really harden at all so I put in the oven for 15 minutes, and it turned out like a cake instead, which I absolutely do not mind. Completely without any added sugar or artificial sweeteners, and still perfectly sweet, just like a cake should be.

Because of what I intended it to be I added in 1 scoop of Sunwarrior Vanilla Raw Protein Powder, but I have made this cake several times without it and it works perfectly fine. The protein powder did not really add any specific texture or taste, and the first time I made this cake I used it simply because of the nutritional boost.

Ingredients, makes 8 medium cake squares:
  • 50g pitted dates
  • 75g raisins
  • 50g dried apricots
  • 100g gluten-free oats (ground into a flour/use oat flour)
  • 1 scoop vanilla protein powder (optional) *
  • 1 cup unsweetened soy milk
  • 2 tsp vanilla essence
  • 1 tsp ground ginger
  • 1 tsp ground cloves
  • 1 tsp nutmeg
  • 2 tsp of cinnamon
  • 1 tsp baking powder
  • A small handful chopped walnuts (or other nuts of your choice)

Directions:
  1. Using a food processor/blender mix all the dried fruits, vanilla essence and soy milk until a creamy paste. This is what makes the cakes consistency perfect, and adds a lot of sweetness. 
  2. Combine all the dry ingredients, except for walnuts, and mix thoroughly. Add in the fruit-milk mixture and stir until it is properly mixed. Add in additional spices to taste, as what I have written above is more like a starting point, and you have to frequently taste in order to get the flavors to your liking.
  3. Put the dough into a bread bread form (or other small form) with a baking sheet underneath, and drizzle the chopped walnuts on top. This should cook in the oven for 10-20 minutes at 190 degrees Celsius/375 degrees Fahrenheit. If you wish to make this cake in a larger pan feel free to just double the recipe and use whatever cake form you wish.

Notes:
  • If you do not have or does not wish to use protein powder, you can absolutely substitute 1 scoop of the protein powder for 25g oat flour/ground oats!


Hope you enjoyed this recipe, and feel free to leave a comment letting me know if you did! 

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