| Nutritional values | Calories | Carbohydrates | Proteins | Fat |
|---|---|---|---|---|
| (Per recipe) | 474.3 kcal 108.3 kcal / 100g | 70.6 g 16.1 g / 100g | 31.8 g 7.3 g / 100g | 5.3 g 1.2 g / 100g |
Ingredients for a recipe
| Quantity | Ingredient |
|---|---|
| 50g | Oatmeal |
| 50ml | Plant milk |
| 30g | Pure Vegan Protein Vanilla |
| 4EL | Applesauce |
| 1TL | Cinnamon powder |
| 2 | Carrots |
| 1 TSP | Baking powder |
| 30g | ground almonds |
For the topping:
| Quantity | Ingredient |
|---|---|
| 15g | Pudding powder vanilla |
| 150g | Soy yoghurt |
| 1-2 TBSP. | Maple syrup |
Preparation
- Finely grate the carrots and mix together with the vegetable milk and apple pulp.
- Add the oat flour, ground almonds, protein powder, cinnamon and baking powder and mix everything together to make a dough
- Pour the batter into a small cake tin and bake in a preheated oven at 175 degrees C for 25 minutes.
- For the topping: Dissolve the custard powder in the plant milk, add the maple syrup and bring to the boil.
- Allow the pudding to cool briefly and then stir in the soy yoghurt. Spread the topping on the cooled cake and decorate as desired.
Tip
Decorate the cake with pistachio pieces and carrot shavings
