With the Great British Bake Off currently underway, I’m sure the majority of the population have caught the baking bug and can’t wait to get into the kitchen and cook up some delicious sweet treats for the weekend. This loaf cake is wonderfully moist and packed with fresh, fruity flavours. It’s also super quick and simple to make and could be served for a breakfast, snack or dessert! It’s gluten, dairy and refined sugar free.. and even has some veggies included in there as well!
Carrot & Apple Loaf Cake
Perfect with a cuppa’ in the afternoon or as an evening snack whilst watching the bake-off!
- 50g grated carrot
- 1 apple - grated
- 120g coconut sugar
- 120g vegan butter
- 70g buckwheat flour
- 50g ground almonds
- 1 tsp baking powder
- 1/3 tsp bicarbonate of soda
- Pinch of salt
- 1 tsp ground cinnamon
- Pinch of ground nutmeg
- 2 whole eggs
Preheat your oven to 180c and line two mini loaf tins with greaseproof paper.
In your Ninja food processor, combine the vegan butter and coconut sugar and cream these togeth-er until well combined.
Crack in both of the eggs and mix again.
Next, add in your flour, ground almonds, baking powder, bicarb, spices and salt and blend all of this until you’re left with a smooth cake batter.
Finally, pour in your grated apple and carrot and blend this for a few seconds, just so they are evenly incorporated into the mixture.
Divide this between your loaf tins and pop them into the oven for 25 -35 minutes to bake. To test your cakes, pierce with a cake tester or skewer and if these come out clean, then the cakes are ready.
Transfer onto a wire wrack and allow to cool completely.
For the icing, in a bowl combine the yoghurt, honey and vanilla extract and mix well.
Once the cakes are cool, drizzle with a little of the yoghurt frosting and garnish as you wish. Enjoy!