It’s my birthday tomorrow, so I figured I’d give you a birthday cake recipe. It’s delicious and makes me deliriously happy 🙂

Ingredients

1 chia egg (1 tbsp chia seed and 2 tbsp water)

1/4 cup almond milk (unsweetened) and 2 tbsp apple cider 

1 tbsp olive oil
2 tbsp stevia powder, from Good Good
3/4 tsp salt
1 tsp pure vanilla powder, from Rapunzel

2 tsp baking soda
2 tsp gluten-free baking powder, or cream of tartar                                                                                                                                 

1 cup gram flour
1 cup almond flour
1/2 cup tapioca
1/2 cup rice flour

1-2 tbsp cocoa (amount according to taste)

1 cup almond milk

1/2 cup chopped walnuts and almonds, from Rapunzel 

Method

Heat the oven to 170 degrees.

Add chia seeds and water to a big bowl and let it wait for 5 minutes. 

Add apple cider to 1/4 cup of almond milk and let it wait for 5 minutes.

Chop the nuts.

In another bowl, sift the almond flour, gram flour, rice flour, tapioca, cocoa, baking soda and baking powder.

Mix into the chia seeds; olive oil, vanilla, salt, stevia and vanilla. Add the almond milk/apple cider mixture and stir well. Pour in the cup of almond milk and stir. 

Then add the dry ingredients and mix thoroughly with a spoon until the dough has no lumps in it. 

Mix in the chopped nuts. 

Scoop the dough into a springform, that’s been lined with baking paper, and bake on 170°C for about 35 minutes. You can also bake it as muffins for about 25 minutes.

Cool before decorating with the salted caramel or chocolate glaze. 

Chocolate glaze 

Ingredients

40 g 85% chocolate

25 g vegan butter, block fram Naturli

1 tsp pure vanilla powder, from Rapunzel

pinch of salt 

10 drops stevia, from Good Good

Method

On low heat, melt together the vegan butter and chocolate. 

Once melted, add the vanilla, salt and stevia.

Spread over the cake/muffins and decorate with chopped nuts or whatever tickles your fancy.

Salted caramel topping

Ingredients

30 g vegan butter, block from Naturli

3 tbsp hazelnut- & almond butter

2 tbsp yacon syrup

1 tsp pure vanilla, from Rapunzel 

1/2 tsp salt

Method

On low heat melt together the vegan butter and hazelnut- & almond butter. Add the salt towards the end. Then let it cool. It’s important cause if it’s boiling hot when you add the yacon syrup it chrysalises and turns to sugar.

Stir in the yacon syrup and vanilla. 

Spread on the cake or muffins and decorate with chopped nuts or whatever tickles your fancy.

 

The recipe is sponsored by Rapunzel and Good Good.

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