- 2 cups spelt flour
- 1/4 cups flaxseed meal
- 1 carrot grated
- 1 zucchini grated
- 1/2 cup maple
- 1/4 cup butter (or coconut oil)
- 1 cup milk (regular or almond)
- 1 tbs bicarb soda (aluminium free)
- 1/2 tsp salt
- 2 tsp vanilla essence
- 2 teaspoons cinnamon
Topping ingredients:
- 1/2 cup dates
- 1 cup cashews
- 2 tbs coconut oil
- 1tsp vanilla
Method for cake:
- preheat oven to 180 degrees Celcius
- combine all dry ingredients in a large bowl
- combine all wet ingredients in a small bowl
- combine the two mixtures (wet & dry) together
- add the grated zucchini and carrots in
- poor into a silicone loaf/ cake tin
- place in the oven for 40 min (or until pierced knife comes out clean)
- let cool before adding the topping
Method for topping:
- add all ingredients into thermomix or food processor
- pour in a small bowl and place in the fridge for 20min
- use a butter knife to spread thickly on the cake
- place in fridge for another 20min
- serve and enjoy