Recipe – Almond Love Cake.

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I’m calling this “almond love cake” because that sounds more enticing than “vegan, gluten-free, refined-sugar-free almond cake”, right? And what’s not love about this cake?

It’s simple to make. No complicated ingredients or procedures. It’s moist and squishy and tastes like marzipan and caramel. It’s healthy and versatile in terms of topping, and it’s cake. I love cake.

And….I made it for my old man, who I love ever so much, making the “love” a necessary ingredient in the recipe.

Thaddeus is having a birthday next week. His parents are coming down to celebrate it with us and see our new home in Denver. They have not been with him for his birthday for many years.

His mother wants to make him a chocolate cake, and I think mother trumps wife for this one, so I’m going to step away from the oven on the actual birthday and let her preside. But, I hate missing an opportunity to bake, so I’m feting him a week early with this little vegan number

 Almond Love Cake

1 cup unsweetened almond milk (I used an almond/coconut blend since that’s what I had around)
1 tsp apple cider vinegar 
1 cup of gluten-free baking mix (I use Bella’s brand)
1/2 cup almond meal
1 1/2 tsp baking powder
1/2 tsp salt
1 cup organic coconut sugar
1/3 cup almond oil
1 tsp vanilla extract
2 1/2 tsp almond extract

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Directions:

Preheat oven to 350 degrees. Spread a thin layer of oil on your cake pan (spring-form pan works best). Whisk the vinegar into the almond milk and set aside. In a medium bowl, whisk together the gf baking mix, almond meal, baking powder and salt. In a separate bowl, combine the coconut sugar, oil, almond and vanilla extracts and almond milk mixture – whisk thoroughly . Make a well in your dry ingredients bowl into which you pour the wet mixture. Stir lightly to combine until only a few clumps remain. Pour into the prepared cake pan and cook for approx. 30 minutes.  Let sit for about 5 minutes before removing from pan and cooling on a wire rack. 

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The final touches:

This cake would be sweet and simple with just a little powdered sugar sprinkled on top. Or you could do a full glaze or vegan icing and that would be scrumptious. I decided to whip up some vegan whipped cream and top each slice with almond slivers and rasberries too!

My absolute favorite vegan whipped cream recipe:

1 can of coconut milk, dash of vanilla extract, sprinkle of cinnamon powder and spoonful of maple syrup (or raw honey for you less-strict vegans out there, myself included!)

Pop the can of coconut milk in the freezer for a few good solid hours. Then, scoop the separated fat off the top, plop in a bowl and get your electric mixer or patient muscles out and whip it like crazy!

Give it a shot. You won’t be disappointed.

Blessings and Love!

Have a great weekend.

Frances

 

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