Vegan Cake with Whipped Cream and Raspberries
Ingredients
Dry
- 1 cup rice flour
- 1 cup buckwheat flour
- 2/3 cup blanched almonds meal or ground almonds
- 1 tablespoon chia seeds
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon Himalayan salt
- 1/2 teaspoon vanilla powder (1 teaspoon extract – add it to wet ingredients)
- zest of 1 large lemon
Wet
- 1/2 cup olive oil
- 1/2 cup agave or maple syrup
- 2 tablespoons flax (grind it) + 6 tablespoons water = 2 flax eggs
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh orange juice
- 1 cup oat or almond milk + 2 teaspoons apple cider vinegar
- 1 grated apple
Decorations
- Vegan whipped cream and raspberries for decoration (and eating)
Preparation
Turn on the oven to 180° Celsius or 350F
Mix the milk and cider vinegar and leave to stand
Sift the flours and mix them in a bowl with all other dry ingredients
Grind the flaxseeds and mix them with water. You will see that what you’ll get will look a lot like a beaten egg
Mix oil, agave or maple syrup, lemon and orange juice
Mix flax and oil mixture with a spoon and add into dry ingredients, then add milk and mix again. Do it gently, do not over mix it because if you do it too harsh the cake could turn out chewy. Now fold in the grated apple. Alternatively you can use apple sauce (say 1/2 – 1 cup). The batter should be fairly thick but still pourable
Pour the ready batter into a lined cake tin (I used 22 cm spring form)
Bake for 35 minutes. Baking time will depend on the thickness of the batter. In a wider pan the batter will be thinner and will require shorter baking time.
Test the cake with the tooth pick. When it’s done the tooth pick should come out clean.
The cake will keep out of the fridge for at least 4 days and longer if kept in the fridge.
You can slice the cake in half and fill it with vegan whipped cream and berries, and top it the same. Alternately serve the cake with cream and berries on the side. Enjoy!
