Orange and chocolate chips cake

The dessert from our second vegan cooking workshop in Skövde, Sweden.

Makes 1 cake (big):
All-purpose flour (225 g)

Rice flour (225g)

Baking powder (2 tsp)
Extra virgin olive oil (125g)
Orange (juice of one big orange)
Muscovado Sugar (200g)
Water (100 ml)
Lemon (1 tsp)

Vegan chocolate chips (75g)

1) Preheat the oven to 180° C (350° F).
2) Line a large cake pan.
3) Mix together all ingredients, in a large bowl.
4) Pour the batter into the prepared cake pan, bake for 30 to 35 minutes, until the top is golden brown.

Grötmix

Ewalie products range is organic, low GI and gluten-free. 

The new Grötmix is a fine blend of oatmeal, apricots, linseed, sunflower seeds, rice flour... I have tried it warm and cold, and both ways are just delightful.

Warm cooked with water with just a drop of agave nectar, for those rainy and grey mornings...

Cold overnight topped with peaches, for those sunny and warm days.

Gluten Free Carrot Cake

Serves 6:
Carrots (3 - peeled and diced)
Margarine (100g)
Eggs (3)
Muscovado Sugar (1 1/2 cup)
Soy flour (1 cup)
Rice Flour (1 cup)
Baking powder (2 tbsp)
Dark chocolate (100g)
Margarine (1 tbsp)

1) Preheat the oven to 180C.
2) In a food processor place the carrots, butter, eggs and sugar and blend together.
3) In a bowl, mix the soya flour, rice flour and baking powder.
4) Add the dry ingredients to the wet ingredients and beat until blended. Pour in the cake tin.
5) Bake for 40 minutes or until a toothpick inserted into the middle of the cake comes out clean.
6) Melt the chocolate in a bowl set over simmering water, stir in the margarine and continue stirring until the mixture is smooth.
7) Cover the cake with the melted chocolate.