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  • Nicole Short

Guilt-Free Vegan Almond, poppy seed and lemon cake!

Gluten-free and coconut sugar as sweetener! Topped with whipped coconut cream and toasted almonds.


NIGHT BEFORE: coconut milk needs to be refrigerated

So, in my family there are many dietary requirements. Vegans, diabetics and gluten-free! So this was to tackle all those things at one. If you want to make it none vegan I would just use some real cream cheese! Or replace flax with 2 eggs. Also can always use a normal sugar of your choice to make it more affordable.


INGREDIENTS

100g ground almonds (1 cup)

70g brown rice flour (1/2 cup)

50g oat flour (1/2 cup)

30g arrowroot (1/4 cup)

100g coconut sugar (3/4 cup)

1tsp baking powder

1tsp bicarbonate of soda

pinch of sea salt

2tbsp poppy seeds

1 lemon, zest

2tbsp ground flaxseed+6tbsp water

80ml mild olive oil (1/3 cup)

150ml almond milk (1/2 cup+2tbsp)

1tbsp lemon juice 1tsp vanilla

Coconut frosting:

1x 400ml can full fat coconut milk, refrigerated overnight

125g coconut yoghurt (1/2 cup)

2tsp maple syrup (optional)

lemon zest to decorate



INSTRUCTIONS

Place the can of full fat coconut milk into a fridge, preferably overnight.

Mix 2tbsp ground flaxseed with 6tbsp water and set aside to thicken.

Preheat the oven to 180°C (160°C fan)

Grease and line 6" round cake baking tin ( I used a bunt tin)

In a large bowl whisk together ground almonds, brown rice flour, oat flour, arrowroot, coconut sugar, baking powder, bicarbonate of soda and sea salt. Whisk in poppy seeds and lemon zest and set aside.

In a small bowl whisk together flax eggs, olive oil, almond milk, lemon juice and vanilla.

Add the wet mix to the dry mix and mix until well combined. You should have pourable muffin consistency.

Spoon the mixture into the cake tin and level out the surface.

Bake for about 45 minutes or until a cocktail stick comes out clean.

Remove from the oven and leave to cool down for 20 minutes before carefully moving onto a wire rack.

To make the frosting scoop the solid part of the coconut milk into a bowl, add coconut yoghurt and maple syrup and whip until smooth. It will thicken as you continue to whip. Place into a fridge until you're ready to frost the cake.

Once the cake is completely cool, very carefully slice into two layers. Be careful as gluten-free vegan cakes are more fragile.

Place the bottom layer onto a cake stand and spread with some coconut frosting. Repeat with the second and layer. Using spatula frost the top of the cake.

Finish the cake with some grated lemon zest, chopped toasted almonds and sprinkle of coconut sugar.

Store in a fridge and enjoy!


NOTES To make oat flour blend oats in high speed blender or food processor into flour like consistency. If you like to use coconut oil instead of olive oil, make sure the almond milk is at room temperature before whisking.


Happy Baking!!!

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