Sugar-Free Easter Lamb

Name: Sugar-Free Easter Lamb
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Cake, Dessert, Vegan
Ingredients: 75 g soft dates; 60 g ground hazelnuts; 85 g spelt flour type 630; 15 g coconut flour; 1 tbsp orange zest; 1 tsp ground vanilla; 150 g apple purée; 2 tbsp coconut oil; 1 tsp baking soda

A vegan and sugar-free Easter lamb cake, sweetened only with fruit (dates and apple purée). Ideal for babies from 6 months and for Easter brunch.

By Anika Backes

Prep time: 15 minutes

Cook time: 35 minutes

Servings: 1

Tags: Cake, Dessert, Vegan, Healthy, Easy, Vegetarian

Ingredients

75 g soft dates
60 g ground hazelnuts
85 g spelt flour type 630
15 g coconut flour
1 tbsp orange zest
1 tsp ground vanilla
150 g apple purée
2 tbsp coconut oil
1 tsp baking soda

Instructions

1. Soak the soft dates in hot water for about 10 minutes. Then drain the water and purée the dates finely.
2. Preheat the oven to 180 degrees Celsius (top/bottom heat).
3. Mix all ingredients well in a bowl.
4. Grease the Easter lamb mold (approx. 700 ml capacity) thoroughly.
5. Fill the batter evenly into the mold.
6. Bake the lamb for about 35 minutes. Cover it towards the end of the baking time if necessary so it doesn't get too dark.
7. Let it cool briefly and then carefully remove it from the mold.