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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Lovely vegan and wheat-free (but not gluten-free) cake. Ice with Vanilla-Almond Tofu Cream, Decadent Chocolate Frosting or Mousse (Vegan) or unsweetened fruit spread. For 2 layers, double the recipe. From The Great American Detox Diet by Alex Jamieson. Ingredients:
2 1/4 cups whole spelt flour (plus extra for dusting pan) |
3 teaspoons baking powder |
1 pinch sea salt |
1/3 cup canola oil (plus extra for oiling pan) or 1/3 cup coconut oil (plus extra for oiling pan) |
1/2 cup maple syrup or 1/2 cup agave nectar |
1 teaspoon lemon zest |
2 teaspoons vanilla extract |
1 cup soymilk or 1 cup rice milk or 1 cup almond milk |
Directions:
1. Preheat oven to 350 degrees.
2. Lightly oil a 9-inch cake pan and dust with flour.
3. In a large mixing bowl, sift together the the flour, baking powder, and salt.
4. In a medium mixing bowl, whisk together the oil, syrup, zest, vanilla, and milk until completely combined and smooth.
5. Gently stir the wet ingredients into the dry, mixing until just smooth. Do not overmix, which will make the cake tough. The batter should not be runny.
6. Scrape batter into prepared pan and bake on center rack of oven for 40 minutes, or until a toothpick inserted in center comes out clean.
7. Cool in pan on wire rack for 10 minutes before delicately removing from pan. Cool completely before icing.
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