1-Bowl Carrot Apple Snack Cake
User Reviews
4.7
1-Bowl Carrot Apple Snack Cake
Description
The cake starts with flax eggs as an egg substitute, mixed with olive oil, mashed banana, maple syrup, and brown sugar for sweetness and moisture. Grated carrots and apples add natural juice and texture, enriched by cinnamon and salt to enhance flavor. The dry ingredients include gluten-free oats, almond meal, and a gluten-free flour blend, complemented with baking soda for leavening.
Once combined, the batter is poured into a baking dish and topped with chopped walnuts to add crunch and flavor depth. Baking yields a tender crumb with golden edges. An optional frosting made from soaked cashews, coconut oil, coconut milk, lemon juice, maple syrup, and vanilla can be blended and chilled to add creamy topping.
This snack cake is suitable for those seeking dairy-free or gluten-free baked goods, providing balanced sweetness and moistness from fruit and natural sweeteners. It's great as a snack, breakfast, or dessert, and the recipe is adaptable for oil replacements like nut butter or applesauce.
The original recipe's nutritional info excludes frosting, and the batter consistency can be adjusted with almond milk to suit texture preference. Baking until a toothpick comes out clean ensures proper doneness without overbaking.
Ingredients
CAKE
- 1 ½ Tbsp flaxseed meal (to make flax eggs)
- 3 ¾ Tbsp water (to make flax eggs)
- 1/4 cup olive oil (if avoiding oil, try subbing a little nut butter or applesauce)
- 1/3 cup banana mashed very ripe
- 1/4 cup maple syrup
- 1/2 cup brown sugar (or sub coconut sugar, but it’s not as sweet and the texture may be more dense)
- 1/2 tsp salt sea salt
- 1/2 tsp ground cinnamon
- 1/2 cup almond milk or other dairy-free milk, plain, unsweetened
- 1 heaping cup (packed) carrot grated
- 1/2 cup apple finely grated
- 2/3 cup gluten-free rolled oats
- 1 1/2 tsp baking soda
- 1/2 cup almond meal (or flour)
- 1 heaping cup gluten-free flour blend
- 1/4 cup walnut chopped // for topping, raw
FROSTING optional
- 1 1/4 cup cashew nuts soaked in very hot water for 30 minutes, raw
- 1 Tbsp coconut oil (melted // optional - helps the frosting firm up when chilled)
- 1/4 cup coconut milk or sub light // if avoiding coconut, sub almond or rice, full-fat
- 2 Tbsp lemon juice
- 3 Tbsp maple syrup (plus more to taste)
- 1 tsp vanilla extract
Instructions
- Prepare flax eggs in a large mixing bowl (by mixing water and flax seed and letting it rest for 5 minutes). Also preheat oven to 375 degrees F (190 C) and line an 8 x 8 inch baking dish or similar size pan.
- To flax eggs, add olive oil, mashed banana, and maple syrup and whisk to combine. Next add brown sugar, salt, and cinnamon and whisk to combine.
- Add almond milk and stir. Then add grated carrot and apple and stir.
- Add oats, baking soda, almond meal (or flour), and gluten-free flour blend and stir to combine (see photo). You should have a thick but pourable batter - add more almond milk to thin if needed or more gluten-free flour or almond meal to thicken.
- Pour into prepared baking dish and top with crushed walnuts. Bake for 40-45 minutes on a center rack or until deep golden brown and a toothpick inserted into the center comes out clean. When you press on the top, it shouldn’t feel too spongey, so don’t be afraid of over-baking! The GF blend just takes longer to bake than glutenous cakes.
- Remove from oven and let rest in the pan for 15 minutes. Then gently lift out of the pan and let cool completely on a wire baking rack or flat surface. The longer it cools, the more airy and light the cake becomes.
- OPTIONAL: While this is happening, you can make your frosting by adding soaked, drained cashews, coconut oil, coconut milk, lemon, maple syrup, and vanilla extract to a high-speed blender and blending on high until creamy and smooth. Taste and adjust sweetness or tartness as needed by adding more maple syrup or lemon juice, respectively. Then refrigerate to firm. Wait to frost the cake until frosting has thickened (about 2 hours), and the cake has cooled completely.
- Store completely cooled leftovers loosely covered at room temperature up to 3 days, 5 days in the refrigerator (if frosted, it does need to be refrigerated), or in the freezer up to 1 month. Best when fresh.
Notes
- The nutrition information provided does not include the optional frosting.
- To make the batter thicker or thinner, adjust the amount of almond milk accordingly.
- Baking until a toothpick inserted in the center comes out clean ensures the cake is cooked without being overly moist or dry.
- Substitute olive oil with nut butter or applesauce if avoiding oil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9(Slices)
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Serving | 1Slices | |
| Calories | 275 | 14% |
| Carbohydrates | 39.8g | 13% |
| Protein | 4g | 8% |
| Fat | 12.1g | 19% |
| Saturated Fat | 1.4g | 7% |
| Sodium | 370mg | 15% |
| Potassium | 223mg | 5% |
| Fiber | 3.6g | 14% |
| Sugar | 17.3g | 35% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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