Birthday Cake (Vegan + Gluten-Free) by @delicious_and_healthy_by_maya
Check out Maja's blog with valuable tips for this recipe. ๐ฅ๐๐๐๐ฃ๐
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• 1 cup rice flour
• 1 cup buckwheat flour
• 2/3 cup blanched almonds meal/or ground almonds
• 1 tbsp chia seeds
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp Himalayan salt
• 1/2 tsp vanilla powder (or 1 tsp extract – add it to the wet ingredients)
• Zest of 1 large lemon
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• 1/2 cup olive oil
• 1/2 cup agave or maple syrup • 2 tbsp ground flaxseed + 6 tbsp water = 2 flax eggs
• 2 tbsp fresh lemon juice
• 2 tbsp fresh orange juice • 1 cup oat or almond milk + 2 tsp apple cider vinegar
• 1 grated apple
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• Plant-based whipped cream
• Raspberries
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1. Preheat the oven to 180 °C (350 °F).
2. Mix the milk and cider vinegar and leave to stand.
3. Sift the flours and mix them in a bowl with all other dry ingredients.
4. Grind the flaxseeds and mix them with water. You will see that what you’ll get will look a lot like a beaten egg.
5. Mix oil, agave or maple syrup, lemon, and orange juice.
6. Mix flax and oil mixture with a spoon and add into dry ingredients, then add milk and mix again. Do it gently, do not over mix it because if you do it too harshly, the cake could turn out chewy. Now fold in the grated apple. Alternatively, you can use apple sauce (say 1/2 – 1 cup). The batter should be fairly thick but still pourable.
7. Pour the ready batter into a lined cake tin (I used a 22 cm (8-9 in) springform).
8. Bake for 35 minutes. Baking time will depend on the thickness of the batter. In a wider pan, the batter will be thinner and will require shorter baking time.
9. Test the cake with a toothpick. When it’s done, the toothpick should come out clean.
10. You can slice the cake in half and fill it with whipped cream and berries, and top it the same. Alternately serve the cake with cream and berries on the side. Enjoy!
Photo & Recipe by @delicious_and_healthy_by_maya
@xplore.food
