Orange, Hazelnut and Caramel Vegan Loaf

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This lovely moist loaf is not only completely vegan but it also comes with a delicious caramel drizzle

8 Portions

Easy 50 Minutes

Ingredients

Ingredients

For the recipe  Orange, Hazelnut and Caramel Vegan Loaf

For the loaf:

tbsp Almond Butter (x2) peanut or almond butter will also work fine
125 ml Maple Syrup plus 1 1/2 tablespoon
tsp Dr. Oetker Caramel Flavour (1/2 a teaspoon) ( or Caramel Flavour 2 tsp)
150 ml Coconut Cream
180 ml Hazelnut Milk
Oranges (x2)
75 g Blanched roasted hazelnuts
150 g Plain Flour
5 g Dr. Oetker Baking Powder (1 tsp)
1 Dr. Oetker Bicarbonate of Soda Sachet
60 g Sunflower Oil plus extra to grease
10 g Apple Cider Vinegar (1.5 tsp)

preparation

Preparation

Step 1: For the caramel drizzle; mix the hazelnut butter, 1½ tbsp of the maple syrup and the caramel extract until combined then whisk in the coconut cream until smooth. Set aside in the fridge

Step 2: Pre-heat the oven to 180C, 160C fan, gas 4. Grease a 450g loaf tin and line with baking parchment

Step 3: In a jug add the hazelnut milk to the vinegar and set aside for 10 mins. finely grate the zest of one of the oranges, slice the zest off the other one into thin strips and reserve for decoration

Step 4: Blend 60g of the hazelnuts in the food processor until finely ground. In a medium bowl mix them with the flour, baking powder and bicarbonate of soda

Step 5: Mix in the oil and fine orange zest with the hazelnut milk until smooth, add the Maple Syrup, then pour into the bowl with the dry ingredients, folding together gently using a balloon whisk until just combined. Pour into the tin and bake for 30-35 mins or until an inserted skewer comes out clean. Once cool enough to handle turn out on a wire rack to cool completely

Step 6: Drizzle over a little of the caramel topping (serve the rest on the side), chop the remaining hazelnuts and sprinkle over the cake along with the zest strips

Nutritional Information for the recipe Orange, Hazelnut and Caramel Vegan Loaf

Per Serving Per 100 g / ml
Energy 28500 kJ
6807 kcal
2654 kJ
634 kcal
Fat 642.39 g 59.81 g
Carbohydrate 55.87 g 5.20 g
Protein 160.21 g 14.92 g

preparation

Preparation

Step 1: For the caramel drizzle; mix the hazelnut butter, 1½ tbsp of the maple syrup and the caramel extract until combined then whisk in the coconut cream until smooth. Set aside in the fridge

Step 2: Pre-heat the oven to 180C, 160C fan, gas 4. Grease a 450g loaf tin and line with baking parchment

Step 3: In a jug add the hazelnut milk to the vinegar and set aside for 10 mins. finely grate the zest of one of the oranges, slice the zest off the other one into thin strips and reserve for decoration

Step 4: Blend 60g of the hazelnuts in the food processor until finely ground. In a medium bowl mix them with the flour, baking powder and bicarbonate of soda

Step 5: Mix in the oil and fine orange zest with the hazelnut milk until smooth, add the Maple Syrup, then pour into the bowl with the dry ingredients, folding together gently using a balloon whisk until just combined. Pour into the tin and bake for 30-35 mins or until an inserted skewer comes out clean. Once cool enough to handle turn out on a wire rack to cool completely

Step 6: Drizzle over a little of the caramel topping (serve the rest on the side), chop the remaining hazelnuts and sprinkle over the cake along with the zest strips

Nutritional Information for the recipe Orange, Hazelnut and Caramel Vegan Loaf

Per Serving Per 100 g / ml
Energy 28500 kJ
6807 kcal
2654 kJ
634 kcal
Fat 642.39 g 59.81 g
Carbohydrate 55.87 g 5.20 g
Protein 160.21 g 14.92 g
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