Baking · Sweet baking
Cranberry, Lemon and Almond Cake (egg, dairy and gluten free)
The almonds give this flour-free cake a richness that is beautifully offset by the tartness of the cranberries and lemon. Replacing eggs with a chia seed mixture and traditional flour with almonds makes this cake perfect for those with multiple allergies. Can be enjoyed with or without the vegan vanilla icing.
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Details
- Difficulty
- Easy
- Prep
- 10 min
- Active
- 10 min
- Cook
- 145 min
- Total
- 145 min
- Yield
- 10 slices
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- Category
- BakingSweet baking
- Time
- Over 1 hour
- Diet
- VeganPlant-based
- Difficulty
- Easy
- water
- 120 g
- chia seeds
- 3 tbsp
- blanched almonds
- 400 g
- rapeseed oil
- 80 g
- maple syrup
- 120 g
- lemons
- 1.5
- poppy seeds
- 2 tbsp
- fine sea salt
- 0.5 tsp
- gluten-free baking powder
- 0.5 tsp
- bicarbonate of soda
- 0.5 tsp
- dried cranberries
- 100 g
- batch vegan vanilla frosting
- 1
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 9.7 g
- Energy
- 2,707 kJ
- Calories
- 647 kcal
- Fat
- 34.9 g
- Carbohydrates
- 73.5 g
Cooking instructions are available on the original Cookidoo® page.
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