This week I prepared this whole grain oat cake and carrot to accompany the coffee at snack time. At home we like to eat something sweet at this time and although lately we resort to sweets without added sugar to avoid this, from time to time we make exceptions.
This cake is one of those that I really like to make. Why? Because it's so simple like mixing dry ingredients on one side, wet ingredients on the other and mixing. Yes, it does not have more, so it is perfect for those who start with the excuse of quarantine in this bakery.
At home we spent a little time in the oven due to a mistake. The result was a cake somewhat drier than usual but very good in flavor. We decided at the last minute add some chocolate, but you can skip it or replace it with some chopped walnuts, for example. To your liking!
The recipe
- 100 g. whole oatmeal
- 100 g. whole wheat flour
- 30 g. oat flakes
- 1 sachet of chemical yeast
- 100 g. brown sugar
- 2 grated carrots
- 200 ml. vegetable oat drink
- 50 ml. Of olive oil
- ½ teaspoon of vanilla essence
- 6 ounces dark chocolate, chopped (optional)
- We preheat the oven at 180ºC and grease or line a cake mold with greaseproof paper.
- We mix in a bowl The dry ingredients: flours, yeast, rolled oats and brown sugar.
- In another bowl, we crush the grated carrot with the vegetable oat drink, the vanilla extract and the olive oil.
- We pour these wet ingredients over the dry ingredient mix and mix well until achieve a homogeneous dough.
- If we go to add chocolate, This is the moment to do it. Once done, we will mix again.
- To finish, we put the dough in the mold and the bake 40-45 minutes or until when punctured with a stick it comes out clean.
- We turn off the oven, let the whole wheat cake warm for 10 minutes and unmold on a rack to finish cooling before trying a bite.
Good. Doesn't it have any eggs?
None. It is a different cake but go ahead and try it!