Ingredients
2 cups chickpea or buckwheat flour
1 cup sugar
1 teaspoon baking soda
½ cup oil (coconut is best; vegetable or canola oil are ok; don’t use olive oil)
½ cup of pureed zucchini/carrot/pumpkin/apple/banana/boiled sweet potato
juice of a lemon
2 teaspoons vanilla essence
Method
Mix all the wet ingredients in a bowl.
Mix all the dry ingredients through a sieve in another bowl.
Mix the wet and dry ingredients and bake at 180degC for 35-40 minutes. Keep checking the cake after 30 minutes.
Tip: make sure that there is no delay between mixing the dry and wet ingredients and baking the cake.
Variants
To make it a chocolate cake – add 2 tablespoons of cocoa powder.
To make it a lemon cake – after the cake has been baked and is still hot, drizzle lemon syrup (¾ cup sugar + ¼ cup lime or lemon juice) over it.
To make is a spice mix cake – add into the cake batter: 2 teaspoons ginger powder + 1 teaspoon cinnamon + ¼ teaspoon nutmeg + a pinch of ground cloves.
Add fruit chunks, chocolate chips, nuts, etc to your liking.
Author
Vasundhara Kandpal
Green Karma
Eltham