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Spiced apple & parsnip cake with cinnamon coconut topping & our top ten vegan treats for Easter
REBEL RECIPES23Ingredients
65Minutes
280Calories
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Ingredients
US|METRIC
9 SERVINGS
- 150 grams buckwheat flour
- 100 grams ground almonds
- 3 Tbsp. ground flaxseeds
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. sea salt
- 1 Tbsp. apple cider vinegar
- 250 mL milk (plantbased)
- 1 ripe banana (large)
- 2 Tbsp. coconut oil
- 150 grams medjool dates (pitted)
- 1 Tbsp. vanilla essence
- 1 tsp. ginger powder
- 1 tsp. canela
- 1/2 tsp. clove powder
- 1/2 tsp. all spice
- 150 grams parsnip (grated)
- 125 grams apple (grated)
- 6 Tbsp. coconut yogurt (or cream)
- 1 tsp. vanilla essence
- 1/2 tsp. canela
- 2 Tbsp. icing sugar
- berries (choice)
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories280Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium320mg13% |
| Potassium540mg15% |
| Protein7g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate42g14% |
| Dietary Fiber8g32% |
| Sugars20g |
| Vitamin A2% |
| Vitamin C15% |
| Calcium15% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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