Vegan, Gluten Free Almond Chocolate Chip Cake
I made this delicious cake for my brother's birthday; it looks like a giant cookie, but has the texture and crumb of a cake. There are six different types of almond in there, which makes for a really nice, complex flavour!
In the recipe, I've used flaked almonds for flavour, but also to hide the consistency of cooked porridge, which I always find a bit chewy. If you aren't using stone ground oats for your porridge, and are using something which produces a finer, less chewy porridge, then feel free to omit the almond flakes for a fluffier texture. Just increase the almond extract by a 1/4 tsp to compensate for the flavour.
I think the added cashew flour gives a really nice background flavour to this cake, as well as a nice crumb and hint of luxury. I just ground up 1 cup of cashews in my coffee grinder for this - if you can't get or make ground cashews, you could substitute almond flour.
If you have leftover porridge from breakfast, that's perfect for this recipe, but you can also make your own 'instant' porridge - just add 1 1/2 cup oats and 1 1/2 cup water to a microwave safe bowl and microwave for about 5 minutes, or until the oats have pretty much disintegrated.
This was really excellent warm, with the chocolate chips gooey, but equally good cool. It's hard to find a good vegan, gluten free cake with a nice texture, flavour, and crumb, so I will most definitely be making this again, and playing around with variations!
Vegan, Gluten Free Almond Chocolate Chip Cake
Serves: makes one 10 inch diameter cake
Total Time: 25 minutes
Ingredients:
2 cups (approx. 400g) porridge(gluten free)
2/3 cup (approx 170g) ground cashews
1/4 cup (60ml) almond milk (more if needed to make the batter pourable)
3/4 cup (75g) flaked almonds
3 tablespoons almond butter
4 tablespoons sunflower oil
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1/2 tsp almond extract
75g (about 1/4 cup) marzipan, in small chunks
1 cup (175g) vegan chocolate chips
1 cup (90g) gf oat flour
3/4 cup (150g) brown sugar
1/2 cup (100g) white sugar
In a large bowl, blend together the porridge, almond milk, almond butter, oil, vanilla, almond extract, and sugars. Then, add the ground cashews, baking powder and soda, salt, and oat flour and mix well. There will always be some lumps, because of the porridge, but you want to make sure the lumps aren't of flour/cashew!
Stir in the almond flakes, marzipan pieces, and chocolate chips. Pour the batter into a prepared 10 inch cake pan, and bake for 20 minutes or until the top is golden brown, a bit springy to the touch, and the edges are started to pull away from the cake pan. Let cool for at least 10 minutes before removing from the pan.
Comments
Post a Comment