Vegan Raspberry Almond Cake Squares
Ingredients
- 125g vegan butter, softened
- 3/4 cup castor sugar
- 3 vegan eggs
- 1/2 cup plain flour (gluten-free optional)
- 1/4 cup self-raising gluten-free flour optional
- 1/2 cup ground almonds optional
- 1/3 cup sour vegan cream
- 150g fresh raspberries
Icing
- 2 1/2 cups icing sugar
- 2 tablespoons lemon juice
- 1 1/2 tablespoons boiling water, approximately
Preparation
Preheat oven to 180°C/350°F. Grease a 20cm x 30cm rectangular pan; line base and sides with baking paper, extending the paper 5cm over sides.
Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Beat in vegan egg power a little at a time. Stir in sifted flours, ground almonds, sour cream and raspberries. Spread mixture into pan.
Bake cake for about 40 minutes. Stand in pan for 10 minutes; transfer to a wire rack to cool. Using a serrated knife, trim and discard edges of cooled cake. Cut cake into 32 squares.
Making icing.
Place cake squares on wire rack over a baking-lined tray; spread or drizzle icing over squares until set.
