Apple raspberry cake {vegan recipe}
Ingredienti
- 100 g wholemeal flour
- 80 g sifted corn flour
- 80 g brown sugar
- 2 teaspoons organic baking powder
- 1 pinch of salt
- 40 g corn or sunflower oil
- 150 ml plant milk
- 60 g fresh raspberries
- 1 apple
- lemon juice q.s.
- sliced almonds q.s.
Istruzioni
- Preheat the oven to 350°F.
- Cut the apple into thin slices and sprinkle with lemon juice; set aside.
- Put in a bowl the flours, sugar, baking powder and salt and mix well with a whisk.
- Add oil and milk little by little, stirring constantly with the whisk until you have a smooth and homogeneous batter.
- Add to the cake batter about two-thirds of the apple slices and half the raspberries, stir just enough to distribute the fruit evenly.
- Pour the cake batter into a 7 inch cake pan lined with parchment paper.
- Decorate the cake surface with the remaining apple slices and raspberries, brush with a little plant milk and sprinkle with sliced almonds.
- Bake the cake for 40 minutes, then do the toothpick test to check the inside. If necessary, bake a few minutes more.
- Remove the apple raspberry cake from the mold lifting the parchment paper, let cool down on a wire rack then serve.
Note
You can replace corn flour with the same amount of wholemeal flour or replace wholemeal flour with rice flour, for a gluten free cake.
The apple raspberry cake will keep for half a day at room temperature in an airtight container, then in the fridge up to 4 days.
The apple raspberry cake will keep for half a day at room temperature in an airtight container, then in the fridge up to 4 days.