Ingredients
Scale
- 1 cup Whole Wheat Flour
- 1/2 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Cinnamon Powder (freshly ground)
- Pinch of Salt
- 2 tbsp Carob Extract (approx. 30 ml)
- 120 ml Plant-Based Milk (oat milk/ almond milk/ soy milk)
- 3 tbsp of Walnut Paste(also known as walnut butter)
- 1/2 tsp Vanilla Extract
- 1 ripe Banana (mashed)
- 1 small Carrot (grated)
- 1/4 cup Walnuts (chopped)
Instructions
- Preheat the oven to 170 C and grease 6 muffin tins.
- Sift together the flour, baking soda, baking powder, salt and cinnamon.
- In a separate bowl, mix the milk, walnut paste, carob extract, vanilla extract and mashed banana well.
- Add the wet mixture to the dry mixture and be sure to mix it well.
- Add grated carrots and walnuts and mix. Leave a few walnuts for garnihsing the cake.
- Divide the cake mix evenly into the 6 molds you have greased.
- Sprinkle walnut pieces on top and bake for 25 minutes until a toothpick comes out clean.
- After it cools down a bit, you can remove it from the mould.
- Bon Appetit!
Notes
- Any nut paste will work in this recipe. You can use whatever you have (hazelnut, peanut, cashew…). If you have a very thick paste, you may need to add 1 tablespoon of oil.
- If you are on a gluten-free diet, you can also use gluten-free flour mixtures instead of whole wheat flour.
- We used walnuts for decoration, but we got a very nice and crunchy result when oats are used for decoration. We’d say it’s up to your creativity. Good luck to those who try it!
- Prep Time: 20
- Cook Time: 25
- Method: Baking
- Cuisine: Vegan