What do you need: (for 1 portion)
30 grams of almond flour,
10 grams of tapioca flour,
5 grams of spelled flour,
¼ teaspoon tartar baking powder,
pinch of Himalayan salt,
3 tbsp almond milk,
6-8 drops greensweet liquid stevia vanilla
1-2 teaspoon of almond paste.
1.5 t of coconut milk (from canned),
¼ el Greensweet Sweet Caramel,
1 teaspoon of almond paste,
1-2 drops greensweet liquid stevia vanilla
1 teaspoon arrowroot (if it turns out that it is too thin, or you add some almond paste).
This is how you make it:
Preheat the oven to 180 degrees and grease the baking tin with some vegetable butter or oil and dust it with some flour.
Put all dry ingredients in a bowl and mix well together.
Stir in the wet ingredients with the flour and stir well together.
When it's flavored, scoop the dough into your baking tin and put it in the oven for about 20 minutes.
Let your cake cool down in the oven. The door can give you a crack.
Mix all ingredients for the topping in a dish and pour over the cooled cake. Possibly finish with some hazelnutcrush.
This cake is also delicious as breakfast, lunch or as a snack. Do you use it for your breakfast or lunch? Then serve it with some fresh fruit.
Source / photo: Manon de Wit from Vegan Flavors ( @veganflavours via instagram)