Vegetarian cake
10 servings
30 minutes
This vegetarian cupcake is a true celebration of taste and health. Its roots lie in European baking traditions but it is perfectly adapted for those who value natural ingredients. Bananas add sweetness and softness to the batter, while cinnamon adds warm spicy notes. The mix of rye and wheat flour makes it tender yet nutritious. Nuts and dried fruits fill the dessert with natural texture and rich flavor. With the use of vegetable oil and no eggs, the cupcake is ideal for a vegetarian diet. The aroma that fills the kitchen during baking creates an immediate desire to try a piece right away. This cupcake is perfect for cozy family tea time as well as for impressing guests with its delightful combination of simplicity and sophistication.
1
Dried fruits like apricots, cherries, raisins, and nuts such as walnuts, hazelnuts or peanuts should be soaked in water in a separate bowl.
- Water: 0.3 glass
- Dried fruits: to taste
- Nuts: to taste
2
Chop 2 bananas in a blender or food processor, pour in 1/3 cup of water, add 1/3 cup of sugar, 1 teaspoon of cinnamon, and salt. Blend.
- Bananas: 2 pieces
- Water: 0.3 glass
- Sugar: 0.3 glass
- Ground cinnamon: 1 teaspoon
- Salt: pinch
3
Pour into a mixing bowl, add 3 tablespoons of oil (such as grape seed oil).
- Vegetable oil: 3 tablespoons
4
Sift 1/3 cup of rye flour and 2/3 cup of wheat flour together with baking soda.
- Rye flour: 0.3 glass
- Wheat flour: 0.7 glass
- Soda: 0.3 teaspoon
5
Knead the dough to the thickness of sour cream (not liquid and not thick).
6
Mix the chopped dried fruits and nuts into the prepared dough.
- Dried fruits: to taste
- Nuts: to taste
7
Pour the batter into the mold.
8
Bake for 30 minutes at a temperature of 160–180 degrees.
9
Let it cool and place it on a plate.