Spiced nutty vegan and gluten-free cake
Servings Prep Time
6people 15minutes
Cook Time
35minutes
Servings Prep Time
6people 15minutes
Cook Time
35minutes
Ingredients
For the cream
Instructions
  1. Mix 1 tbsp of flax meal with 3 tbsp of water.
  2. Set aside
  3. Mix almond, gluten-free flour, spices, sugar, chopped mixed nuts, orange zest, baking soda
  4. In another bowl mix yoghurt, orange juice, molasses and flax egg
  5. Add dry mix to the bowl with liquids
  6. Transfer to the lined cake tin and bake in preheated to 180 degrees oven for 30-35 minutes or till golden brown and toothpick inserted into the centre comes out clean
  7. While the cake is still warm, make a few holes and brush it with a mix of orange juice and rum
  8. Leave to cool completely
  9. Once cool
  10. Slice the cake in half and add a layer of raspberry jam
  11. Cover entirely with coconut whipped cream and sprinkle with coconut if desired