Almond, Passionfruit & Raspberry Cake // Vegan + RSF
Hey honeybunches ! When it comes to sweet things, I think chocolaty-things or sticky date pudding are the go-to's. However, a good almond-meal including fruity-cake is also a favourite that I think can be one of the most delectable things your taste-buds will experience and this one is definitely no different. We are utterly lucky to have a quality passion fruit vine that every late-summer produces the goods and so safe to say I felt very "Jamie-Oliver-cooking-show-esque" going out and picking the star ingredients for this little number. It's a veganized version of an old family favourite and it worked out marvelously first time 'round! Make this for your mum on Mother's day, or take to your grandma's place... OR make for yourself because the colours and flavours of this scrumptious cake's will lift anyone's spirits !!
Makes 1 x 22 cm ring cake (or equivalent)
- 3/4 cup self-raising flour
- 1/4 cup brown rice flour
- 3/4 cup almond meal (almond flour/ground almonds)
- 1/2 cup passionfruit pulp (fresh or tinned)
- 1/2 cup rice malt syrup/maple syrup
- 1/3 cup grapeseed oil
- 2 tsp vanilla
- 1 tsp apple cider vinegar
- 1 cup approx. frozen raspberries (or fresh)
- Preheat your oven to 180C.
- In a large bowl combine the first four ingredients (down to and including the coconut sugar) until well combined with a whisk.
- In a medium bowl, combine the remaining ingredients (sans the raspberries) with a whisk until mostly smooth. Obviously the passion fruit pulp will look a little odd at this point (like bugs or something), but don't stress - just whisk.
- Add the wet to the dry ingredients and gently mix until combined and smooth.
- Grease and flour a bunt tin (between 20-24 cm), or a standard cake tin that's on the smaller size (20 cm max). Alternatively, make these into friands or small muffins. Pour mixture into the tin, smooth over the top and then smoosh in the frozen raspberries into the surface (or just below) of the cake.
- Cook in the preheated oven for 30-40 minutes (adjust depending on your tin size and oven) or until lightly golden and a skewer inserted comes out with only a few moist crumbs attached. Let cool slightly before running a knife around the edges of the pan and turning out onto a wire rack to cool completely. Enjoy honeybunches!!