Vegan cake with almond flour and maple syrup
No eggs, no butter, no sugar
Sift 00 flour and almond flour with baking powder, baking soda, and salt. In a separate bowl, whisk together amber maple syrup, vegetable oil, and almond drink.
Fifty minutes at 180 °C, covering with foil once the surface is golden.
20 min + 50 cooking
Prep time
Dessert
Category
Low
Difficulty
20 cm mold
Mold
What is needed
Yields for a 20 cm diameter cake pan.
130g all-purpose flour, plus more for the pan
260g almond flour
15g baking powder
1 pinch of baking soda
1 pinch of salt
110 ml (135 g) of Pure Amber Maple Syrup
50 g corn oil, plus extra for the tin
260 ml almond-based plant drink
Plain plant-based yogurt for serving
Pure Amber maple syrup to serve
Strawberries and blueberries to serve
Seven steps
The oven
Preheat it to 180°C.
The powders
Sift the two flours with baking powder, baking soda, and salt.
The liquids
Whisk together the maple syrup, oil, and almond drink, then gradually fold in the dry ingredients using a spatula.
In mold
Transfer the dough to the greased and floured pan and bake for about 50 minutes.
Aluminum foil
Cover the surface as soon as it's golden. Before removing from the oven, do the toothpick test: inserted into the center, it should come out clean.
Cool down
Completely, before removing from the mold.
Serves
Each slice with a spoonful of plant-based yogurt, a drizzle of maple syrup and fruit to taste.
Two things to know
Foil is not optional. With 260g of almond flour, the surface browns much sooner than the center cooks through.
Time indicated on the old site. It was 20 minutes, but cooking alone requires 50: here you will find the actual total.
The ingredient
The variety used in this recipe. Amber, rich flavor: it can be tasted alongside the other flavors without overpowering them.
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