Apricot, Almond and Hazelnut snack cake - no sugar added
Sugar-free and umbelievably moist and delicious, this cake won't disappoint.
Servings: 8
Ingredients
- 145 g dried apricots, finely minced
- 125 g almond butter
- 125 g hazelnut butter (subst. almond butter if you don't have hazelnut)
- 240 g unsweetened applesauce (banana/apple also works)
- 2 large eggs
- 20 g olive oil
- 1 tbsp vanilla extract
- ½ tsp baking soda
- 1 pinch salt
Instructions
- Preheat oven à 180°C (350°F).
- Add all ingredients in a stand mixer. Mix on medium speed with paddle attacvhment until dough is homogeneous.
- Pour into a well-oiled rectangular glass mould (or a 20cm square dish). I find the rectangular dish allows a better rise and texture.
- Cook for 30', then lower the heat at 160°C (325°F) and cook for another 15'. A knife inserted in the center must come out clean - except traces from apricots if you cut one on your way down :-)
- Serve as is for breakfast, snack, dessert.For a sweeter taste, add raspberry jam or fresh banana.
Notes
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