Almond Olive Oil Cake (link). I adapted the recipe, using spelt flour and instead of sugar I used 1/2 cup rice syrup and 1/4 cup maple syrup. I also added an extra 1/4 cup spelt flour, as the syrups made the mixture more liquid-y than using regular sugar.
The cake turned out beautifully! I wasn't sure how it would turn out, replacing the sugar with the syrup but it had a lovely texture, perfectly light and with that hint of olive oil. I found there was certainly enough sweetness from the orange juice and syrup, and I didn't need icing either for that matter. I've never been big on icing. Maybe next time I'll add some flaked almonds on top, but I find it usually doesn't need that extra sweet coating.
Reading + cake = good times.
Enjoy your week! I'm helping out at a vegan cooking class tomorrow evening. Excitement!
Hannah x
I love this cake!! Made it not long ago. Now a firm favourite! Good to know the adaptations worked so well, especially the spelt flour (love). Yay for Frankie! I;m saving it for my flight on Friday!
ReplyDeleteHeidi xo
Oh yes- you actually inspired me to make it :) Although slightly different recipe yes. I'm definitely making it again soon, the wholemeal spelt works really well :) x
DeleteWhat a fantastic recipe! I'll pass it along to my GF friends.
ReplyDeleteNew follower from The Sometimes Chef: http://thesometimeschef.blogspot.com.au/ :)
Awesome, thankyou :) I'll check out your blog! I did use spelt flour though, which is not gluten free- but I'm sure a mixture of gluten free flours (such as quinoa/buckwheat etc) would work well :)
DeleteYum! This looks like a perfect winter cake. I remember substituting olive oil into a cake recipe once and the taste was really overpowering, I'd be interested to see what this tastes like! xx
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