Raspberry-almond cake for Mother’s Day
Ingredients:
- 60g coconut oil
- 200ml plant-based drink
- 2spl lemon juice
- 5spl agave syrup
- 150g finely crushed almonds
- 150g plain/gluten-free flour
- 2 heaped teaspoons of baking powder
- 100g raspberries (fresh or frozen)
- 2spl Be Beautiful superfood mix
For decoration:
- Almond flakes
- Coconut flakes
Recipe:
Preheat oven to 180 degrees. Melt the coconut oil. When the oil has melted, add the plant-based drink with lemon juice, agave syrup, superfood mix and crushed almonds to the same bowl. Add the flour and baking powder. Mix thoroughly. If the dough feels too dry, add a little more of the plant-based drink. After that add the raspberries and fold them into the dough. Pour the mixture into a baking tin lined with baking parchment. Sprinkle the almond flakes evenly over the dough. Bake in the oven for about 30 minutes, until the cake is puffed and golden brown and a wooden stick poked into the centre comes out clean. Allow to cool before cutting. Enjoy
