If you're looking for a healthy cake recipe to impress someone with a sweet tooth or to serve at gatherings with family and friends, this recipe is for you! It's perfect for birthdays, holidays, to put in the kids' lunch boxes, or as a weekend treat.
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Ingredients:
- 2 cups gluten-free oat flour ;
- 1 tsp almond flour ;
- 1 tsp coconut sugar ;
- 1 tsp baking powder ;
- 1 tsp baking soda ;
- 2 tsp ground cinnamon ;
- 1 tsp ground ginger ;
- 1/4 tsp. ground cloves;
- 1/4 tsp ground nutmeg;
- 1/4 tsp. ground cardamom ;
- 1 tsp vanilla powder or alcohol-free vanilla extract;
- 1 1/3 cups unsweetened almond milk;
- 1/3 cup unsweetened applesauce .
Cashew glaze (optional):
- 1 cup raw cashews , soaked for at least 2 hours in water;
- 1/4 tsp maple syrup ;
- 3 tablespoons freshly squeezed orange juice or water.
Method of preparation:
Preheat the oven to 160°C. Line a baking tray with baking paper.
Combine the oat flour , almond flour , coconut sugar , baking powder , baking soda , and spices in a medium bowl. Mix well and set aside.
In a jug or bowl, combine the almond milk and applesauce . Mix well, then add to the dry ingredients and mix until smooth.
Pour into the prepared pan and bake in the oven for 50-60 minutes. Cool for 5 minutes in the pan, then remove and cool completely on a wire rack.
To prepare the glaze, combine the soaked cashews , maple syrup , and orange juice/water in a high-speed blender and blend until smooth, scraping down the sides of the blender as needed.
Spread the frosting evenly over the cake and sprinkle with pomegranate seeds. Cut into squares and serve immediately.
Serving size for 6-8 people.
