This is an awesome gluten-free vegan cake, super easy to make and crazy thing: it has no oil (and it’s still super moist and yummy). Everyone loved it when I made it for my brother’s birthday so I thought I would share it here 🤎
Ingredients for the cake
100g almond flour
150g happy maple syrup, goût délicat
160g flour (gluten-free or regular)
230ml almond milk
10g apple cider vinegar
10g baking powder
1/4 teaspoon salt
Ingredients for the chocolate ganache
100g dark chocolate, chopped
100ml cream (regular or vegan)
Instructions for the cake
Preheat your oven to 180°C. Grease a ø20cm cake pan with cooking spray or butter.
In a mixing bowl, whisk together the almond flour, maple syrup, flour, baking powder, and salt until well combined.
In another mixing bowl, combine the almond milk and apple cider vinegar. Stir and let it sit for a few minutes to curdle.
Add the wet ingredients to the dry ingredients and stir until a smooth batter forms.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Serve the cake as is, or top it with whipped cream, fresh berries, or a dusting of powdered sugar.
Instructions for the chocolate ganache
In a small saucepan, heat the cream over medium heat until it starts to steam, but not boil.
Remove from heat and add the chopped chocolate to the saucepan. Stir until the chocolate is completely melted and smooth.
Let the ganache cool for 10-15 minutes, stirring occasionally, until it thickens and becomes spreadable.
Once the cake has cooled completely, spread the chocolate ganache over the top of the cake, using a spatula to smooth it out evenly.
Allow the ganache to set for 10-15 minutes before slicing and serving.
Enjoy 🤎