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My Vegan Kitchen

A luscious and light spiced Almond cake, gluten free

Imogen Taylor - Monday, March 22, 2021

Recipe coming soon...

As i don't have a sweet tooth, cakes and muffins generally have no appeal. However; this recipe uses no wheat flour and has none of the cloying qualities that i usually dislike in “cake”. The flours are rice, buckwheat and almond; mixed with almond butter, rice malt syrup, coconut yoghurt and coconut oil (plus some other ingredients). its not too sweet. and a lovely, light texture. p.s for the icing i mixed coconut yoghurt with coconut cream in a blender with vanilla extract. it really didn't need sweetening as the natural sweetness of the coconut was sufficient in combination with the fresh pears and drizzled passionfruit pulp βœŒπŸΏπŸ‘

 

 @thegastronomicalworkshop

  

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