I think I might just made by accident the most amazing, vegan, gluten free, totally healthy cake!!!
I have a lot of carrots in the fridge, hence the cake after I just made the Carrot-Lemon Juice this morning…
And here it comes…
120g fine polenta
80g ground almonds
100g gluten free flour
1 tsp bicarbonate of soda
1 vanilla bean
1/4 bar dark chocolate (ca. 25g)
350g finely grated carrots
1 orange: zest & juice (make sure it is organic!)
100ml olive oil
50ml rice syrup
3 tbsp flax seed
50ml almond milk
Preheat oven to 170 degrees celsius.
In a large bowl mix polenta, ground almonds, flour, bicarbonate of soda.
Ground the flaxseeds and add to the mixture.
Gently fold in the carrots, orange zest & orange juice.
Blend the olive oil, vanilla bean, rice syrup & almond milk.
Add to mixture. At the very end chop up the chocolate & fold under.
Bake for 40 minutes. Check with a large toothstick if the cake is ready – it is ready when none of the dough sticks to the toothstick.