Ingredients
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300 g applesauce
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100 ml oat milk
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70 ml coconut oil, melted
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180 g gluten-free oat flour
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125 g brown rice flour
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40 g potato starch
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120 g coconut sugar
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1 tsp baking powder
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1/2 tsp baking soda
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120 g raspberries, fresh or frozen
Steps
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1
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Preheat the oven to 180°C (350°F) and prepare a loaf pan. Line the bottom with parchment paper. |
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2
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Combine the flours, coconut sugar, baking soda, and baking powder in a bowl and stir well. |
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3
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In another bowl, whisk together the applesauce, oat milk, and coconut oil. Pour the wet ingredients into the dry ingredients and gently stir until well combined. |
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4
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Add the raspberries and mix gently. Pour the batter into the loaf pan and place a few raspberries on top. |
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5
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Place the cake in the oven and bake for 40–50 minutes or until a toothpick inserted into the center comes out clean. |
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6
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Remove from the oven and let it cool completely before slicing. |
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