Sponge cake XII (carrots)

Ingredients for 8 servings:

• 400 g corn, ground
• 100 g chickpeas, ground
• 200 g sugar
• 200 g coconut, grated, lightly roasted
• 1 bag of baking powder
• 1 pinch of salt
• ½ lemon(s), the juice
• 500 g banana(s), weighed and ready to cook, pureed
• 600 ml mineral water, 500 – 700 ml carbonated
• 250 g carrot(s), finely grated

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

gluten-free, egg-free, dairy-free, vegan

26 cm ring baking pan lined with baking paper. Mix all dry ingredients well. Add the bananas, water, and lemon juice at the same time; it should drip slightly from the whisk. Pour into a 26 cm baking pan lined with baking paper, swirling it around a bit to ensure the batter is evenly distributed. Place in a cold oven and bake at approximately 140°C (convection oven) for approximately 90-110 minutes. Use a needle test. Please leave at least the ring on and let it cool completely. Ideally, remove the baking paper the next day, just before cutting. My own recipe.