sovegan.com
Carrot + Courgette Leftovers Loaf
Transform your leftover veggies into a delicious cake! Our leftovers loaf is sweet, moist and perfectly spiced with nutmeg and cinnamon.
Ingredients
Ingredients
- oat milk
- apple cider vinegar
- plain flour
- caster sugar
- baking powder
- bicarbonate of soda, (or baking soda in the US)
- salt
- ground cinnamon
- fresly ground nutmeg
- apple, peeled, cored + diced
- carrot, grated
- courgette, grated
- vegetable oil
For the topping (optional)
- coconut yoghurt, (see notes)
- walnuts
Method
- 1
Preheat the oven to 160°C fan / 350°F and line a 2lb loaf tin with baking paper.
- 2
Combine the oat milk and apple cider vinegar in a jug to create the vegan buttermilk. Stir and leave to one side while you carry out the next steps.
- 3
Combine the flour, sugar, baking powder, bicarbonate of soda, salt, cinnamon and nutmeg in a large mixing bowl.
- 4
Next add the diced apple, grated carrot, grated courgette, vegetable oil and buttermilk from earlier and stir until fully combined.
- 5
Pour the cake mixture into the loaf tin and bake for 45–55 minutes, or until a skewer inserted into the centre of the loaf comes out clean.
- 6
Leave to cool in the tin for 20 minutes, then turn out onto a wire rack and leave to cool completely.
- 7
Finally spread the coconut yoghurt all over the top and finish with a sprinkling of walnuts if you like before slicing.
Unlock this recipe and 700+ more
crafted by Roxy + Ben
New recipes every week. One membership for web and app.
Cancel anytime.
Already a member?