This is a recipe for an easy-to-make vegan almond plum cake. I started out wanting to make an eggless almond yeast cake with Italian plums planted in it like the cake I remembered from my days as a daughter-in-law to a German-born Hausfrau (German-born AND a Lutheran Pastor's daughter). But my husband said he didn't particularly like the yeast cake. So, I found several recipes for vegan almond cake and this one most perfectly suited my available ingredients. I baked the cake in an 8'' x 8'' pan with parchment paper on it, in a counter oven. You could easily double the recipe and make it in a long pan in a regular oven. Preheat the oven to bake (350 F. for a large oven or 375 for a countertop oven) 1. Mix together in a measuring cup: 1/2 cup of soy, almond or other milk Juice of 1/2 lime, or lemon, or a teaspoon of Apple Cider Vinegar (Leave it to curdle for about 15 minutes and then add in 1/2 cup of maple syrup 1 teaspoon of Almond extract and stir to co
Today would have been my Irishy Grandma's 115th birthday. She would have loved these. Happy St. Paddy's Day! INGREDIENTS 1 Flax Egg (1 T (7 g) flaxseed meal + 2 ½ T(37 ml) Water beaten up together in small bowl) 3/4 cup unsweetened Non-Dairy Milk such as Almond, Hemp or Oat Milk 3/4 cup spelt flour 1 1/4 cups U nbleached All-purpose Flour 1 T B aking Powder 1/4 cup Maple Syrup 1/2 tsp S ea Salt 2 T. Caraway Seed 1/4 C. dried Currants 6 Tbsp room temperature coconut oil (scoopable, not liquid or frozen) (or vegan butter) Icing: 1 c. Icing sugar 2 T milk 1/4 tsp orange zest. Method Preheat oven to 400 degrees Farenheit Whisk in bowl: flax egg, non-dairy milk and maple syrup. Set aside. In another larger bowl whisk together flour, baking powder and sea salt. Using a pastry cutter or your fingers, cut in the coconut oil until pea-sized clusters form Spill in caraway seeds and currants Add wet ingredients a