Some days you wake up with almond cake cravings. The solution then is quite simple: rolling up my sleeves and experimenting in the quite scary, science-like, world of baking.
Little confession here: I’m a lazy and messy baker so, in the next few months, I’ll be on the hunt for cake recipes that require very little time, effort, and tools. Here’s one! It’s vegan, free from refined sugar and, of course, gluten free.
- 150 grams of ground almonds (almond flour)
- 120 grams of gluten free flour
- 1 tablespoon of bicarbonate of soda
- A pinch of salt
- 220 grams of maple syrup - 50 grams of unsweetened almond milk
- 175 grams of frozen raspberries
- Coconut oil for the tin
Preheat the oven to 180 degrees (fan).
In a large bowl, mix the ground almonds, gluten free flour and bicarbonate of soda. Then add a pinch of salt.
Slowly pour the maple syrup, and keep mixing. Then add the unsweetened almond milk and mix again until the batter looks smooth.
Now it's time to add your frozen raspberries! Keep mixing until they have been incorporated into the batter.
Grease a cake tin (20-23cm) with coconut oil, then pour the batter, and let it bake in the oven at 180 degrees (fan) for around 30 minutes.
Once ready, remove the cake from the oven, and let it cool inside the tin for around 30 minutes.
Your cake is now ready to be served. I decorated mine with a couple of raspberries in the centre, and some almond flakes. You can serve yours as it is (always the best choice, in my opinion), with some yoghurt, or with vanilla ice cream. Enjoy!