Description
Deliciously easy vegan almond cake made from 7 simple gluten free ingredients! Perfect as a healthy morning treat or snack!
Ingredients
Scale
- 1 cup oat flour (made from 1 1/4 cups oats)
- 3/4 cup almond meal (made from 1 cup whole almonds)
- 4 tbsp ground flaxseed mixed with 1/2 cup water
- 1/2 cup oat or dairy free milk steeped with 1 Yogi® Sweet Clementine Stress Support tea Sachet
- 1/2 cup coconut sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tbsp vanilla extract
- 1/2 cup slivered almonds
Instructions
- Preheat the oven to 350F and line a 9″ springform pan with parchment paper.
- In a small bowl, combine the flaxseed with the water and let it sit for 5-10 minutes.
- In a microwave safe bowl, heat the oat or dairy free milk for 1 minute or until boiling. Add in the Yogi® Sweet Clementine Stress Support tea Sachet, and let it steep while you prepare the dry ingredients.
- Whisk together the almond meal, oat flour, coconut sugar, baking powder, and baking soda in a medium bowl.
- When ready, add in the flaxseed eggs, steeped dairy free milk, and vanilla extract to the dry ingredients, and mix until thoroughly combined.
- The batter should be thick so it won’t really pour. Spoon the batter into the middle of the springform pan and spread out so that it touches the edges.
- Sprinkle the slivered almonds on top of the batter, and place the almond cake into the oven to bake for 35-42 minutes, or until the toothpick comes out clean.
- Let cool for 15 minutes before slicing.