Guest Blogger: In Vegetables We Trust – Gluten free, soy free, jammy almond swirl cake

15 May

I cannot say enough good things about Alex, author of In Vegetables We Trust, so I’ll let his post dazzle you. He has contributed a few times to Vegan Bloggers Unite! Click HERE for his recipe for Slow cooker chili, roasted butternut squash and fennel flatbreads,  Portabello Stew, Panko and coconut fried seitan and mushrooms. Do update your bookmarks as he has recently purchased the domain name for his blog.  Follow In Vegetables We Trust‘s blog and Facebook account. Welcome back Alex!

I know I said I wasn’t gonna do any posts for a while… BUT I was talking to a few peeps online about gluten-free baking,and I thought I just have to try to make a gluten-free cake recipe that I can be proud of, and boy am I proud of this one! At first I tried to make gluten-free muffins with dried fruit, but they turned out a bit gummy, so I upped the flax and added a nice fruity jam to add some moisture, and threw out the idea of muffins completely to make this beautiful coffee cake that I am proud to say I made. Its moist and has a good crumb, I would be happy to take this over a friends and see if they notice it gluten-free. Another bonus if I found all the ingredients I needed for this cake in my local supermarket. okay I will calm down now and see you on Friday (I have an awesome guest post from one of my favourite vegan bloggers). Image
Ingredients:
1/3 cup ground flaxseed
1/3 cup ground almonds
2/3 cup almond milk
1/3 cup apple juice
2 tsp apple cider vinegar
2 tsp good vanilla extract
1/4 cup agave syrup or a vanilla/maple/carob blended syrup works well
1/4 cup vegetable oil
1 tsp baking powder
1 tsp bicarbonate soda
1 cup rice flour (I used dove farms organic)
approx 1/2 cup strawberry jam or seedless raspberry
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Method:
Preheat the oven to 200c/400f and grease an 8″ cake tin with vegetable oil and line the bottom with greaseproof paper. Whisk the ground almonds, flax, almond milk and apple juice together. Add the cider vinegar, vanilla, agave, vegetable oil, baking powder and bicarbonate of soda, and whisk again. Now sift in the rice flour and gently whisk it in until there are no big lumps and the mixture is combined.Pour the mix into the prepared cake tin and dollop the jam in using a teaspoon, swirl together with a cocktail stick. Top with a handful flaked almonds and bake for 25-35 minutes, until the cake is a deep golden brown on-top and cooked through. Allow to cool a little before gently removing from the tin.

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5 Responses to “Guest Blogger: In Vegetables We Trust – Gluten free, soy free, jammy almond swirl cake”

  1. Ashley Kizer May 15, 2013 at 10:26 am #

    This cake is perfect (I’ve made it twice now)! A quick-to-whip-up, but very impressive and delicious recipe. Great job, as always, Alexander!

  2. Nicole Leigh May 15, 2013 at 10:30 am #

    Looks amazing- as always. 🙂

  3. Poppy May 15, 2013 at 5:26 pm #

    Looks so moist and the almonds do it for me regardless! 🙂

  4. Andy @ Karate Rice May 16, 2013 at 1:57 am #

    I love the picture of the cake sitting on the baking tray. The outer edge looks fantastic! Gonna pass this recipe on to my mum. Cakes are her department.

  5. Jess August 10, 2013 at 2:47 pm #

    made this early this morning to have with a friend over coffee and it was perfect! thank you, thank you, thank you!!!
    you can see my photo of it right here:

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