Vegan Gluten-Free Maple Cashew Spice Cake
Ingredients
Wet components
- 1/4 cup applesauce
- 1/2 cup + 3 tbsp full-fat canned coconut milk
- 1/2 tsp apple cider vinegar
- 2 tbsp ground flax meal + 4 tbsp warm water
- 2 tsp vanilla
- 3 tbsp maple syrup
Dry components
- 3/4 cup brown rice flour
- 3/4 cup almond flour
- 1 1/2 tbsp tapioca flour or starch
- 2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, pinch of cardamom and sea salt
- 3 1/2 tbsp coconut sugar
- 3/4 tsp baking powder
- 1/2 tsp baking soda
Frosting
- 1 1/2 cups cashews (soaked in hot water for an hour)
- 1/2 cup full-fat coconut milk
- 3-4 Tbsp maple syrup
- 1/4 cup melted coconut oil
- 2 Tbsp lemon juice
- 1 tsp vanilla
- pinch of sea salt
Preparation
Mix together the flax and water and set aside for 5 minutes to thicken.
In a large bowl, add the milk and vinegar and let it sit for a few minutes.
Add the flax mixture and remaining wet ingredients.
Stir in the dry ingredients.
Pour the batter into a lined loaf pan or an 8x8 pan, reducing cooking time if using the latter.
Bake at 350°F for 25-30 minutes or until a toothpick comes out clean.
Cool the cake completely.
Blend the frosting ingredients together until smooth.
Taste and adjust the frosting as desired, such as adding cinnamon.
Optionally, chill the frosting in the fridge to firm up, then frost the cake.
Top with chopped pecans if desired.
Tips
All-purpose flour or gluten-free flour blends can be substituted for the flours used.
Adjust baking time based on pan size and oven performance.
