Ingredients

The following ingredients have 60 Servings
  • 1 tbsp clementine zest
  • 1/2 cup clementine juice
  • 1 cup coconut cream
  • 1 tbsp pure vanilla extract
  • 4 tbsp aquafaba ((brine from a can of chickpeas))
  • 2 cups white whole wheat flour
  • 1 cup coconut sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup organic powdered sugar
  • 2 tbsp clementine juice

Instruction

  • Preheat the oven to 350 degrees F.
  • Spray a mini loaf pan lightly with cooking spray and set aside.
  • Whisk the clementine zest, juice, coconut cream, vanilla and aquafaba in a small bowl and set aside.
  • In a medium mixing bowl, whisk together the flour, coconut sugar, baking soda, baking powder and salt.
  • Pour the wet ingredients over the dry and mix until just combined.
  • Pour or spoon the batter into the prepared mini loaf pans and bake 35-40 minutes until a toothpick comes out clean. Let the loaf cakes cool in the pan for 5-10 minutes before turning them out onto a wire cooling rack to continue cooling completely.