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By Liv Kaplan
Chai, Carrot & Olive Oil Cake
5 steps
Prep:15minCook:40min
I love this girly tea cake recipe, and it’s the perfect thing to make for Mother’s Day this weekend! I’ve used olive oil in this recipe in place of my regular butter or coconut oil that I normally use in baking.
Olive oil adds a beautiful lightness to baked goods and an underlying savoury flavour that matches this sweet cake perfectly.
If you don't have pure monk fruit, you can use 1/2 cup of monk fruit sweetener (such as Lakanto). You can also use 1/2 cup of coconut sugar.
Updated at: Thu, 17 Aug 2023 10:39:03 GMT
Nutrition balance score
Good
Glycemic Index
30
Low
Glycemic Load
4
Low
Nutrition per serving
Calories418.7 kcal (21%)
Total Fat39.1 g (56%)
Carbs11.3 g (4%)
Sugars4.9 g (5%)
Protein10.1 g (20%)
Sodium158.7 mg (8%)
Fiber3.5 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
Instructions
Step 1
Preheat the oven to 180ºC and line a 20cm round cake tin with baking paper.
OvenPreheat
Cake PanStep 2
In a medium bowl combine almond meal, monk fruit, spices and baking powder.
BowlStep 3
In another bowl, whisk eggs then stir in the olive oil. Gently fold in the grated carrot followed by the almond meal mixture. Stir in the walnuts.
BowlStep 4
Spread mixture into the lined baking tin and place in the oven for 40-50 minutes or until a skewer inserted comes out clean. Leave to cool in the tin before turning out.
Step 5
To serve, spread over coconut yoghurt, place fresh figs on top and sprinkle over extra cinnamon.
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