This is a super quick, (almost one bowl) type of cake.
I usually make my own raspberry coulis by bringing to the boil raspberries, a touch of water and maple syrup. Then blend and strain to remove seeds. This cake is best served warmish with vanilla, vegan ice-cream! —Wholesome Bellies
2 flax eggs (one egg is one tablespoon flax meal and three tablespoons water)
1 cup coconut cream
1/2 cup maple syrup
1/2 cup olive oil
1/2 cup coconut sugar
1/2 cup raspberry coulils
1/2 cup soy milk
1 teaspoon vanilla extract
1 cup almond meal
1 1/2 cups gluten free flour
1 teaspoon bicarb soda
1 1/2 teaspoons baking powder
Make flax egg by mixing six tablespoons of water with two tablespoons of flax meal. Let sit for two minutes.
Mix wet ingredients with flax and coconut sugar.
In second bowl mix dry ingredients.
Add the dry ingredients into the wet mixture and fold gently to form a cake batter.
Then gently pour in the raspberry coulis and gently fold through.
Place in a 20cm greased cake tin and bake at 180 degrees for 40 minutes.
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