3 cups of finely pulverized oats
1 cup of shredded carrot
1.5 cups of Orange Juice (made from sweet oranges)
3 tablespoons of grated orange peel 1 teaspoon of vanilla essence
1 cup of raisins and dried plums Blend
1 cup of walnuts, chopped
2 tsp baking powder
0.25 cups of olive oil
1 dash of salt
1 teaspoon of cinnamon (if desired)
To make the Almond Cream:
0.25 cups of water
0.5 cups of almonds
1 tsp of vanilla extract
Quantifications and Substitutions
Quantitative data: The volume of the measuring cup is 250 milliliters. The suggested mold has a circumference of 16 cm and a vertical measurement of 7 cm.
1 cup of shredded carrot
1.5 cups of Orange Juice (made from sweet oranges)
3 tablespoons of grated orange peel 1 teaspoon of vanilla essence
1 cup of raisins and dried plums Blend
1 cup of walnuts, chopped
2 tsp baking powder
0.25 cups of olive oil
1 dash of salt
1 teaspoon of cinnamon (if desired)
To make the Almond Cream:
0.25 cups of water
0.5 cups of almonds
1 tsp of vanilla extract
Quantifications and Substitutions
Quantitative data: The volume of the measuring cup is 250 milliliters. The suggested mold has a circumference of 16 cm and a vertical measurement of 7 cm.
Replacements:
Substitute the olive oil and oat flour with non-stick parchment paper.
Extra virgin olive oil is not required.
Almonds or other types of nuts may serve as substitutes for walnuts.
Substitute the raisins and plums with dates or other dried fruits, or choose for a different natural sweetener.
Orange juice may serve as a replacement for any non-dairy milk, while also imparting sweetness and taste to the cake.
Method
Procedure for preparing the cake:
Mold preparation: Coat the mold with extra virgin olive oil and dust it with oat flour. Alternatively, you might use non-stick kitchen paper.
Rehydration of desiccated fruits: Submerge dehydrated fruits in water for roughly 15 minutes.
Ingredient Preparation: Shred the carrot and orange zest.
A liquid mixture refers to a combination of two or more substances in a liquid state. Put the grated carrot, orange peel zest, orange juice, vanilla essence, and extra virgin olive oil into a blender. Pulverize for a duration of 60 seconds.
Dry Mixture: In a bowl, mix together the oat flour, salt, cinnamon (if preferred), and chopped walnuts.
Ingredient Integration: Combine the liquid mixture with the dry ingredients and mix well.
Integrate the desiccated fruits after draining and thoroughly blend.
Incorporating Baking Powder: Introduce the baking powder and blend one more.
Positioning in the Mold: Transfer the mixture into the prepared mold.
Cooking: Set the oven temperature to 180ºC and allow it to heat up for 5 minutes. Place the cake in the oven and bake it for a duration of 45 to 50 minutes, or until it reaches a golden color and is fully cooked. The cooking duration may vary according on the oven used.
Cooled: Allow the cake to reach a lower temperature before removing it from the form.
Almond Cream Preparation:
Almond Soaking: Immerse almonds in water for roughly 12 hours. Subsequently, thoroughly cleanse them.
Almond Skin Removal: Immerse the almonds in warm water for a duration of 15 minutes and proceed to eliminate the skin.
Process: Place the almonds that have had their skin removed in a food processor or blender, along with the water and vanilla essence. Continue the process until you get a smooth and thick texture, adding more water if needed. Store in the refrigerator.
In conclusion
A delectable choice for a nutritious and tasty dessert is the sugar-free vegan carrot and oat cake. Containing just natural components and devoid of any additional sugar, this product is an ideal choice for anyone adhering to a vegan diet or seeking healthier alternatives. Proceed to cook it and wow your friends and family with this delectable confection!
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