Bijgewerkt op: 7 dagen geleden
Looking for a light sweet snack? These small cakes might be perfect for you! These cakes are moist and soft, you would never know they are vegan ad gluten-free! Yum! I especially love the sultanas, but these could be replaced by nuts or pieces of cut dates.
Vegan buttermilk (240 grams almond milk + 20 grams apple cider vinegar)
300 grams of grated carrot
375 grams (gluten-free) flour (I used Dove brand)
3 grams baking powder
3 grams baking soda
4 grams ginger powder
5 grams mixed spices
5 grams cinnamon
A couple of drops of vanilla
85 grams sultanas
100 grams neutral oil
150 grams dark brown sugar
60 grams caster sugar
Preheat the oven to 180 c degrees. Prepare the muffin mold by lightly oiling it.
Prepare the buttermilk and set it aside.
Grate the carrots and sprinkle them with some vinegar. Set aside.
Combine the dry ingredients (flour,, baking powder, soda, spices, and sultanas). Set aside.
Add the sugars to the oil mixture and beat together to a light consistency.
Slowly combine all mixtures into one dough. Make sure not to overmix!
Fill the muffin molds (this dough does not rise very much, so you can fill them quite far).
Bake for 30 minutes or until golden brown.
Let cool on a rack.