LET’S GO FLY A CAKE, no wait…
- 4 flax eggs 4 tbsp milled linseed mixed with 8 tbsp warm water
- 1 cup soy milk
- 2 tbsp cider vinegar
- 1 1/2 cups brown rice flour
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup maple syrup (add more if you want it sweet)
- 1/2 cup soy yogurt
- 1 tsp vanilla essence
- zest of 1 lemon
- 1/2 cup rasperries for the jam
- 2 tbsp chia seeds for the jam
- 2 tbsp maple syrup for the jam
Make the flax egg by mixing 4 tbsp of flax with 8 tbsp of warm water in a small container. Set aside.
Make the buttermilk by adding 2 tbsp of vinegar to the cup of soy milk (soy milk works best due to the protein content). Leave to the side to set for 10 minutes.
In a big bowl mix together the two flours (I made my own almond flour by milling almonds in my nutribullet, but you can find it in health food shops too), baking powder, lemon zest and salt.
Pop the flax egg into a blender cup and add in the maple syrup, yogurt, vanilla and the set buttermilk. Blend it all up until smooth.
Pour into the dry ingredients and fold together with a wooden spoon.
Line a small round tin with a removable bottom with non-stick baking paper, or non-stick tin foil and pour in the batter.
Let cook for 1 hour and 15 minutes. You can take it out at 1 hour and check if a knife comes out clean from the centre. If not leave in for the full time.
To make the jam blend the raspberries with the maple syrup until smooth, adding water or apple juice if needed. Stir in the chia seeds and let set in the fridge for 30mins.
Cool the cake on a wire rack and serve with the jam, more soy yogurt or vegan cream, afternoon tea style, but with less tea and more whiskey.
This cake isn’t very sweet but if you want it to be then feel free to add more maple syrup or any other sugar source you fancy. Let the source be with you.