Ingredients
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the cake :
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1 cup unsweetened almond milk (or your favorite nondairy milk)
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1/2 cup unsweetened applesauce
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1/2 cup coconut sugar (or brown rice syrup)
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2 tsp baking powder
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1/2 tsp salt
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1 Tbsp ground flaxseed + 2 Tbsp water, mixed and set aside to gel
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1 cup whole wheat pastry flour (or use your favorite gluten-free flour blend)
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1 cup chickpea flour (garbanzo bean flour)
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1/2 cup rolled oats (gluten-free if needed)
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1/2 cup sorghum flour
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1/2 cup teff flour
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1 tsp each : cinnamon, ginger, nutmeg, cloves, cardamom, coriander
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the glaze :
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1/4 cup agave nectar (or maple syrup)
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1 tsp vanilla extract
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1 Tbsp hot water
Directions
Subtitle: A decadent vegan cake infused with the bold flavors of North Africa and inspired by 36 cuisines.
Description: This gluten-free, oil-free, soy-free spice cake is packed with exotic flavors from Morocco, Tunisia, Egypt, and beyond. It’s perfect for special occasions or anytime you crave something sweet and adventurous!
Ingredients:
For the cake:
– 1 cup unsweetened almond milk (or your favorite nondairy milk)
– 1/2 cup unsweetened applesauce
– 1/2 cup coconut sugar (or brown rice syrup)
– 2 tsp baking powder
– 1/2 tsp salt
– 1 Tbsp ground flaxseed + 2 Tbsp water, mixed and set aside to gel
– 1 cup whole wheat pastry flour (or use your favorite gluten-free flour blend)
– 1 cup chickpea flour (garbanzo bean flour)
– 1/2 cup rolled oats (gluten-free if needed)
– 1/2 cup sorghum flour
– 1/2 cup teff flour
– 1 tsp each: cinnamon, ginger, nutmeg, cloves, cardamom, coriander
For the glaze:
– 1/4 cup agave nectar (or maple syrup)
– 1 tsp vanilla extract
– 1 Tbsp hot water
Instructions:
1. Preheat the oven to 350°F and grease a 9×5-inch loaf pan with nonstick cooking spray. Line the bottom with parchment paper.
2. In a large mixing bowl, whisk together the almond milk, applesauce, coconut sugar, baking powder, and salt until well combined. Add the prepared flax mixture and stir until smooth.
3. In another bowl, combine all the dry ingredients (flours, starches, and spices). Whisk to mix well.
4. Gradually add the wet ingredients to the dry ingredients, stirring constantly with a wooden spoon. The batter will be thick and sticky.
5. Pour the batter into the prepared loaf pan and spread evenly. Bake for 45 minutes.
6. Meanwhile, prepare the glaze by combining the agave, vanilla, and hot water in a small saucepan over medium heat. Heat until the agave has dissolved, about 3 minutes. Remove from the heat and let cool slightly.
7. After 45 minutes, check the cake with a toothpick inserted into the center. If it comes out clean, cover the top with foil to prevent overbrowning. Continue baking for another 10-15 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack to cool completely.
9. Once the cake is cool, prepare the glaze again by heating it in the microwave for 10 seconds at a time until warm but not boiling. Drizzle the glaze over the top of the cake, allowing it to seep down the sides. Let the glaze set before serving.
Serving Size: Makes one 9×5-inch loaf, which serves approximately 12.
Difficulty: Medium
Estimated Total Time: 1 hour, 20 minutes (including prep and cool times)
Note: This cake can be made ahead of time and stored in an airtight container at room temperature for up to three days.
Steps
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1
Done
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Preheat the oven to 350°F and grease a 9x5-inch loaf pan with nonstick cooking spray. Line the bottom with parchment paper. |
|
2
Done
|
In a large mixing bowl, whisk together the almond milk, applesauce, coconut sugar, baking powder, and salt until well combined. Add the prepared flax mixture and stir until smooth. |
|
3
Done
|
In another bowl, combine all the dry ingredients (flours, starches, and spices). Whisk to mix well. |
|
4
Done
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Gradually add the wet ingredients to the dry ingredients, stirring constantly with a wooden spoon. The batter will be thick and sticky. |
|
5
Done
|
Pour the batter into the prepared loaf pan and spread evenly. Bake for 45 minutes. |
|
6
Done
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Meanwhile, prepare the glaze by combining the agave, vanilla, and hot water in a small saucepan over medium heat. Heat until the agave has dissolved, about 3 minutes. Remove from the heat and let cool slightly. |
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7
Done
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After 45 minutes, check the cake with a toothpick inserted into the center. If it comes out clean, cover the top with foil to prevent overbrowning. Continue baking for another 10-15 minutes, or until a toothpick inserted into the center comes out clean. |
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8
Done
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Allow the cake to cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack to cool completely. |
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9
Done
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Once the cake is cool, prepare the glaze again by heating it in the microwave for 10 seconds at a time until warm but not boiling. Drizzle the glaze over the top of the cake, allowing it to seep down the sides. Let the glaze set before serving. Serving Size: Makes one 9x5-inch loaf, which serves approximately |
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10
Done
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Difficulty: Medium Estimated Total Time: 1 hour, 20 minutes (including prep and cool times) Note: This cake can be made ahead of time and stored in an airtight container at room temperature for up to three days. |
