Vegan Almond & Apple Cake
This vegan, gluten-free and lactose-free cake is delightfully soft, moist and light on the palate. Definitely a healthy and wholesome treat for the entire family.
130gm buckwheat flour
80gm almond flour
50gm potato starch or potato starch or cornmeal (or if none of these are available, simply add more almond flour)
160ml commercial almond drink or MYO*
45-50gm The Nut Kitchen Almond Paste
2 tsps baking powder
1 small apple, peeled and grated
1 large apple
1 small lemon (zest and juice)
a pinch of salt
caster sugar for garnishing
Preheat oven to 180C.Cover a 16-18in cake pan with parchment paper.
Wash and peel the largest apple and slice it into wedges. Arrange the slices on a baking paper and brush with a mixture made of lemon juice and 1 tablespoon of maple syrup (15ml). (You can also caramelize the pieces of apple in a pan with the syrup.) Temporarily put aside.
In a bowl, combine flour and sift the potato starch, baking powder and mix with a whisk. Add vanilla powder and cinnamon (if using).
In another bowl pour the syrup and the almond paste, add a pinch of salt and the zest of half a lemon and stir vigorously with a whisk.
Grate small apple previously washed and add to mixture. Pour the almond drink flavored with vanilla (remove the pods) and the remaining almond drink and mix well.
Pour the liquid ingredients into the dry ingredients and stir with a whisk. The mixture should not be too dry. Pour the mixture into the mold and spread it evenly with a putty knife.
Place the apple slices in a circular way.
Brush the surface of the cake with the remaining tablespoon of syrup and half a tablespoon of almond drink. Bake for about 45-55 minutes until the surface will appear golden.
Test the cooking by inserting a toothpick before removing from the oven.
Garnish with caster sugar and serve.