-
Servings
4 -
Prep Time
15 Minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Easy
Ingredients
Base
| 180ml | plant milk |
| 4.5 | tbsp lemon juice |
| 320g | agave syrup (or maple) |
| 220g | apple sauce or coconut oil |
| 360g | gluten free plain white flour* or spelt flour |
| 3 | tsp baking powder |
| Pinch of salt | |
| Pinch of cinnamon |
TOPPINGS
| Blackberry chia jam | |
| Creme fraiche @oatly |
If you don't cut the cake in pieces and just eat the whole cake, then you only had one piece 🍰
METHOD
- Whisk together the first 4 ingredients and set aside for 10 minutes
- Preheat then oven to 176C
- Stir in all remaining ingredients in a large bowl and poor in the wet mixture to form a batter
- Pour into a baking tray about 2/3 full to allow the cake to rise (I used 2 8 inch trays and sliced one of them in half) and bake for approx 25 minutes until a toothpick inserted into the centre of a cake comes out clean
- For the creme fraiche - mix 200g of creme fraiche with 3 tbsp of agave syrup a slightly sweet creamy taste
- For the blackberry chia jam - heat 200g of blackberries and 4-5 tbsp agave syrup (or maple / syrup) and use a fork to crush until softened. Add in 4 tbsp of chia seeds and leave for 5-10 minutes to thicken
- Once cooked, Spread jam and creme fraiche between the layers, and only Creme fraiche on the top layer