Spice cake

Ingre­di­ents:

• 280g glu­ten free oat flour or mixed glu­ten free oatmeal
• 125g almond flour
• 160g Coco­nut blos­som sugar
• 1 teas­poon bak­ing powder
• 1 teas­poon Bak­ing soda
• 2 Tea spoons ground cin­na­mon
• 1 teas­poon ground gin­ger
• 1/4 tsp Ground car­na­ti­ons
• 1/4 tsp ground nut­meg
• 1/4 tsp ground car­da­mom
• 1 teas­poon alco­hol-free vanil­la extra­ct or a pinch vanil­la powder
• 280 ml uns­weeten­ed almond milk
• 110g uns­weeten­ed applesauce

For the cas­hew glaze: 

• 140g Cas­hews, soa­ked in water for at least 2 hours
• 45g map­le syrup
• 3 tab­les­poons fresh­ly squeezed oran­ge juice or water

Pre­pa­ra­ti­on:

Pre­heat the oven to 180°C. Line a flat brow­nie tin or spring­form pan with bak­ing paper.

Place oat flour, almond flour, coco­nut sugar, bak­ing pow­der, bak­ing soda and spi­ces in a medi­um bowl. Mix well and set aside.

In a second bowl, whisk the almond milk with the app­le­sauce well. Now add this mix­tu­re to the dry ingre­di­ents and mix the dough evenly.

Pour into the pre­pared pan and bake in the oven for 50–60 minu­tes or until a tooth­pick inser­ted comes out clean. Allow to cool in the pan for 5 minu­tes, then remo­ve and cool com­ple­te­ly on a coo­ling rack.

To make the cas­hew gla­ze, add the soa­ked cas­hews, map­le syrup, and oran­ge juice or water to a high-speed blen­der and blend until smooth.

Spread the gla­ze even­ly over the coo­led cake and top with pome­gra­na­te seeds, raspber­ries or some­thing simi­lar. Cut into squa­res and ser­ve immediately. 

Bon appe­tit!

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