Vegan almond cake with summer fruit

Vegan almond cake with summer fruit makes for a delicious and easy to make dessert. It's oil-free, refined sugar-free and can be made gluten-free too.


60 ml / ¼ cup smooth almond butter or tahini
125 g / ½ cup thick vegan yoghurt (I used peach and passionfruit KOKO)
120 ml / ½ cup almond milk
150 ml / ½ cup + 2 tbsp maple syrup or other neutral-tasting liquid sweetener
2 tsp lemon or lime juice
2 tsp vanilla extract
2 nectarines, peaches or large plums, cut into 8 segments each
240 g / scant 2 cups all purpose flour or GF all purpose flour mix* (I use this one)
80 g / slightly heaped ¾ cup ground almonds (aka almond flour)
1 tsp baking powder
½ tsp baking soda
1½ tsp cinnamon (optional)
3 tsp ground ginger (optional)


Set the oven to 180° C / 355° C. Grease a 20 cm / 8″ square cake tin with a bit of oil or line it with baking paper.
In a large bowl, mix almond butter and vegan yoghurt with a wire whisk until smooth.
Gradually (to prevent lumps from forming) whisk in almond milk and then maple syrup.
Finally mix in lemon / lime juice and vanilla extract.
Grab a second bowl and sift flour, ground almonds, baking powder, baking soda and spices (if using) into it. Mix really well.

full instruction on :

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