Want to see some more delicious gluten free treats?For some more delicious cake recipes see here. One of our favourites is this sticky banana cake - yum!
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes
- 380g ground almond (4 cups),50g buckwheat flour (1/3 cup),100g cashew butter (3 tbsp),80g coconut sugar (1/2 cup),½ tsp vanilla powder,440ml almond milk (1 + ¾ cup),125ml maple syrup (½ cup),15ml milled flax (1 tbsp)
- 440g raspberries,60ml maple syrup (1/4 cup)
- 180g cashews,Juce & zest of 1 lemon,60ml coconut milk (¼ cup),45ml maple syrup (3 tbsp)
If you want to make a bigger cake check notes below*
Preheat the oven to 180 degrees Celsius and line a cake tray.
Start by soaking the cashews in boiling water for 15 minutes.
In a bowl mix together all of the cake ingredients, making sure everything is fully combined. Pour the mixture into a cake tin and bake for 23-25 minutes.
Whilst this cooks, add the raspberries to a saucepan with the maple syrup. Simmer this until you have a fairly thick coulis. Strain the mixture to remove the seeds and then place to the side for later use.
Add the cashews to the food processor with the other ingredients and blend until you have a thick creamy frosting. Take the raspberry coulis and stir some through the frosting so that you have a rippled effect.
Once the cakes have cooled, spread the frosting on to a cake and then sandwich with another. Spread some more frosting on top and then decorate with raspberries and more coulis.