Cacao Coffee Cake with Carrots and Hazelnuts

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What is so special about coffee cakes, it isn’t a very exciting dessert after all, right?

And what is with that name, anyway? There is no coffee in “coffee cake”.

Do you eat it with your coffee?

I eat mine with a cup of tea. So, I guess this is no coffee cake after all.

Should I change its name in “tea cake”?

Anyway, let’s get back to this delicious “coffee-tea-cake”.

I guess I’ll just let pictures speak for it (or you really want me to continue describing? ;))

I am not in the best shape today, which is not hard to believe since I didn’t write a post in months! But let me make it up for you with this guilt-free, gluten-free, refined sugar-free – “thing” 😉

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CACAO (COFFEE/TEA) CAKE WITH CARROTS AND HAZELNUTS {gluten-free, refined sugar-free}

– makes a loaf (8-10 slices) or 10-12 muffins –

Ingredients:

2 medium carrots

2 ripe bananas

60g butter OR coconut oil

1 egg

30g honey or other liquid sweetener, best maple syrup

80ml homemade milk kefir

100g buckwheat flour

5g baking powder

1g salt

20g raw cacao

50g ground hazelnuts + a handful of whole hazelnuts (separated use)

drizzle (optional)

20g butter

1 Tbsp (20g) honey

 

 

Preparation:

  1. Preheat your oven to 375F (180C) and prepare your loaf tin with baking paper.
  2. Peel and shred carrots (large holes) and leave aside.
  3. Mash bananas with egg and combine.
  4. Melt butter on a low heat, than add honey and kefir to it. After it combines, put away. Let it cool slightly then add it to banana-egg mixture.
  5. In a medium bowl combine all dry ingredients: flour, baking powder, salt, cacao and ground hazelnuts.
  6. Add wet batter to dry ingredients, add carrots to it, then combine it all with only a few stirs.
  7. Pour the batter in the loaf pan, then make it by shaking the pan and sprinkle whole hazelnuts on top, pressing them lightly in the batter. Bake on 375Ffor 35-40min.
  8. When it rises and gets nice color on edges and top, take it out of the oven and leave to cool. In the meantime, prepare the honey-butter drizzle.
  9. Melt the butter and honey in a small pot over low heat, stirring to combine and get smooth consistency. Drizzle over the cake and serve.

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