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Orange and Almond Cake
This vegan, gluten-free cake is utterly scrumptious and a great recipe to add to your repertoire! It can be served warm with spiced dairy-free cream in winter or with fresh berries and vegan ice-cream in summer … a perfect dinner-party staple. The texture is reminiscenty of a traditional steamed pudding, a real favourite for many!
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Ingredients
200g Ground Almonds
180g Plain Gluten-Free Flour
1 1/2 tspns Baking Powder
1 1/2 tspns Baking Soda
1/2 tspn Salt
100ml Organic Sunflower Oil (or Olive/Rapeseed Oil if you prefer)
200ml Organic Maple Syrup
150ml Unsweetened Almond Milk
Zest & Juice of 1 Orange
1/2 tspn Vanilla Extract
1/2 tspn Almond Extract[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_column_text]
Method
– Preheat the over to 180oC and line the base of a 20cm round loose bottomed tin.
– Mix the dry ingredients together in a large bowl
– Whisk together the wet ingredients and then add this with the dry
– Mix until combined and then pour into the prepared baking tin
– Bake for 45 minutes, until golden brown and springy to touch
– Leave to cool in the tin for 10 minutes before transferring to a cooling rack[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][/vc_column][/vc_row]