Spaghetti Squash Carob Fudge Cake vegan gluten free
Ingredients
- 2 cups cooked spaghetti squash (320 grams)
- 1 cup ground almonds (100 grams)
- 1/2 cup brown rice flour (70 grams)
- 1/4 cup buckwheat flour (35 grams)
- 1/4 cup carob powder (30 grams)
- 1/2 cup coconut sugar (75 grams)
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1 teaspoon cinnamon
- pinch of sea salt
- 2 tablespoons ground flaxseed + 6 tablespoons water
- 1/3 cup olive oil (80 ml)
- 1/2 cup almond milk (120 ml)
- 2 teaspoons apple cider vinegar
- 4 medjool dates, pitted
- 4 tablespoons almond butter
- 2 1/2 tablespoons carob powder
- 1/2 teaspoon cinnamon
- pinch of sea salt
- 1/3 cup almond milk (80 ml)
- toasted almond flakes
Instructions
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