Ingredients
1 and 1/2 tbsp chia seeds and 5 tbsp water
1/4 cup almond milk and 2 tbsp apple cider vinegar
1 banana, well riped
1 tbsp olive oil
1 cup almond flour
1 cup gram flour
3/4 cup rice flour
1/4 cup tapioca starch
1 tsp pure vanilla powder, from Rapunzel
2 tsp baking soda
2 tsp cream of tartar
1 cup almond milk
1/2 cup almonds, from Rapunzel
40 g dark chocolate (85 – 100%)
Method
Preheat the oven to 170 °C.
Put the chia seeds and water in a big bowl and let it sit for 5 minutes, until a bit gel like.
Blend 1/4 cup of almond milk and 2 tbsp of apple cider vinegar and let it sit for 5 minutes.
Mash the banana.
Chop the almonds and chocolate.
Sift the dry ingredients together into a different bowl; almond flour, gram flour, rice flour, tapioca, and raising agents.
Add the olive oil to the chia egg and mix well. Then add the blend of almond milk and apple cider vinegar and mix well. Now it’s time to stir in the mashed banana and then comes the 1 cup of almond milk.
Add in the dry ingredients and mix thoroughly with a spoon until the dough has no lumps in it. Then mix in the almonds and chocolate.
Scoop the dough into springform, that’s been lined with baking paper, and bake on 170 °C for about 35-40 minutes.
Let the cake cool before decorating it with whipped oat cream or coconut cream, berries and/or fruit. I used blueberries, peaches and pomegranate this time.
The recipe is sponsored by Rapunzel.
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