Carrot and walnut sponge cake

3 h

Suitable for vegans

Cuisine type: Vegan cuisine

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Plain flour 0.068 kg

Raising agent 6.25 g

Sugar 0.05 kg

Walnut 0.02 kg

0.25 g

Carrots 0.075 kg

Coconut milk 20.0 ml

Orange juice 0.075 l

Sunflower oil 0.02 l

Elaboration

Preheat the oven to 210ºC.
Mix the flour, baking powder, sugar, chopped walnuts, turmeric powder and grated carrot very carefully.
Add the orange juice, coconut milk and sunflower oil and mix well.
Spread the mixture on a baking tray and baking parchment and bake for approximately 8 minutes.
Remove from the oven and allow the cake to cool on a rack.,

Nutritional information (1 portion)

Energy

169.3

kcal

Carbohydrates

23.5

Proteins

2.08

Lipids

7.31

Sugars 12.08 g

Salt (Sodium) 13.15 mg

Folic acid 10.59 ug

Vitamin C 6.78 g

Vitamin A 181.64 ug

Zinc 0.28 mg

Iron 0.47 mg

Calcium 13.01 mg

Cholesterol 0.02 mg

Polyunsaturated fatty acids 4.1 g

Monounsaturated fatty acids 1.51 g

Saturates 1.48 g

Fiber 1.17 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.