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This is a great way to get veg into your diet. You can’t taste the carrot but it makes the cake very moist and moorish. With date nectar to add natural sweetness and the goodness of oats you can enjoy this cake knowing it’s doing you some good.
Use gluten free oats if you are intolerant.
TIP: If you don’t have orange extract use the zest from one orange. If you want to be extra healthy add chopped nuts or fruit instead of chocolate chips.
Ingredients
1 + 1/2 cups oat flour*
1 chia egg (1 tbsp chia seeds with 3 tbsp orange juice/water. Mix and leave for 10 minutes)
1/3 cup peanut butter
1 tsp vanilla extract
1 large carrot – grated
1 tsp apple cyder vinegar/lemon juice
100ml date/agave nectar
½ cup plant milk
½ cup cacao/cocoa powder (Nature’s Heart Superfoods)
1 tsp orange extract
1 tsp baking soda
½ cup chocolate chips (I used Plamil milk chocolate)
½ tsp sea/Himalayan salt
Preheat oven to 180ºC/350ºF
Method
Grate the carrot and leave to one side. In a large bowl add the chia egg, peanut butter, date/agave/maple syrup, milk, vanilla, orange, apple cyder and mix together. Now, add the salt, cacao, oat flour and baking soda and mix again. Add the carrot and chocolate chips and mix for one last time. Line a loaf tin with parchment paper and pour in the cake mix, spread evenly. Put in the oven on the middle shelf and bake for 35-40 minutes. Stick a cocktail stick into the centre of the cake to make sure it’s cooked. If it comes out with cake mix on it leave in the oven for another 5 minutes. Remove the loaf from the tin and leave to cool fully on a wire rack. Enjoy as it is or decorate with chocolate spread (Sweet Freedom choc pot spread) and chopped nuts like I did. Delicious!
*You can use normal oats and blend into a four using your food processor.
