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Spiced nutty vegan and gluten-free cake

Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Dessert, Snack
Servings 6 people


  • 100 grams of mixed nuts
  • 35 gr of almond flour
  • 100 grams of GF flour
  • 2 tbsp of pomegranate molasses
  • 1 1/2 tsp of cinnamon
  • 1 tbsp of mixed spice
  • 80 grams of granulated sugar
  • 100 grams of orange juice +zest from an orange
  • 100 grams of greek style plant-based yoghurt
  • 1 flax egg
  • 1 tsp of baking soda
  • grams extra 100of orange juice+2-3 tbsp of spiced rum optional

For the cream

  • 400 grams of coconut cream
  • 40 grams of coconut sugar or stevia blend or to taste
  • raspberry jam for layering


  • Mix 1 tbsp of flax meal with 3 tbsp of water.
  • Set aside
  • Mix almond, gluten-free flour, spices, sugar, chopped mixed nuts, orange zest, baking soda
  • In another bowl mix yoghurt, orange juice, molasses and flax egg
  • Add dry mix to the bowl with liquids
  • 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
  • While the cake is still warm, make a few holes and brush it with a mix of orange juice and rum
  • Leave to cool completely
  • Once cool
  • Slice the cake in half and add a layer of raspberry jam
  • Cover entirely with coconut whipped cream and sprinkle with coconut if desired
Keyword gluten-free gingerbread cookies, gluten-free nutty cake, spiced cake, vegan nutty cake