Vegan Orange and Almond Cake Only Natural
We’re particularly excited by our recipe suggestion this month because we hope you’ll also be seeing it in print quite soon. It’s part of Only Natural’s submission for a book which our supplier Wholefoods plan to bring out soon (hopefully before Christmas).
Wholefoods are collating recipes and background information from all their independent health store customers for the book (no title as yet) which they plan to make into a celebration of the Irish health food trade, it’s history and it’s personalities over the years, store owners and staff as well as suppliers. It’ll be part cook book, part potted history of the Irish Health Food trade and, having been part of the story from the very beginning, we’re hugely proud in Only Natural to be taking part in the project. We’ll keep you informed here on progress. We hope to be selling it for the Christmas season and profits will be going to Ireland’s Special Olympics funding.
For the moment why not just try Ruth’s delicious and super easy cake for a flavour of things to come?

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!

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

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

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