2/3 cup apple juice concentrate
Pure vanilla with a teaspoon tip
3/4 cup milk
1 tablespoon of apple cider vinegar (as it promotes swelling)
1/2 cup of olive oil
2 tablespoons raw cocoa powder
1 cup of whole wheat flour
1 cup of whole oat flour
1 packet of baking powder
First I grease my mold and turn on my oven. Lubricating with an oil that is solid at room temperature will make the cake come out of the baking dish more smoothly and easily. We choose butter as the healthy alternative. We grease the mold with butter. I used a pyrex baton mold.
Beat the liquid ingredients in a bowl at high speed.
Then add the solid ingredients, preferably you can sift the flour and its derivatives, I did not sift.
After adding solid ingredients, beat at low speed and for a short time. Let the flour mix homogeneously into the liquid, it is enough. Unnecessary beating after the flour is added makes the cake like rubber.
Pour the mixture into the oiled mold and put it in the oven preheated to 180 degrees. It cooks in about 45 minutes. Since I don't like a cake with a very puffy crust, I always turn the temperature down to 165 in the last 10-15 minutes so that the baking is even.
Note : Quantities are in accordance with the baton mold quantity.
You can visit our page ascianne.com/12-ay-recipes for all recipes for 12+ months .