WWW.FREI-STYLE.COMAlmond sponge cake with berries
Ingredients
- 100 gr (3.5 oz.) ground almonds
- 150 gr (5.3 oz.) sugar (i.e. coconut blossom sugar)
- 1 tsp vanilla extract or vanilla powder
- 6 Tbsp coconut oil (melted)
- 200 gr (7 oz.) spelt flour
- 4 tsp baking powder
- 250 ml (8.5 fl oz.) sparkling water
- 1 Tbsp cider vinegar
- cream (i.e. whippable soy)
- Berries
Instructions
- 1.Preheat the oven to 180°C (356°F)
- 2.Mix the almonds, sugar and vanilla
- 3.Add flour and baking powder
- 4.Add oil and sparkling water and mix well
- 5.Add 1 Tbsp cider vinegar at the end
- 6.Grease a springform or inlay it with baking paper
- 7.Put the dough into the springform and bake for 30-40 minutes – check with a stick if well done
- 8.Let cool off
- 9.Whip the cream and sweeten it as you like – I added some elderflower sirup
- 10.Put the whipped cream on top of the cake and add your berries to it
Notes
Tip from my kitchen: you can bake the sponge base a day ahead and store it airtight. I add the whipped cream and berries only shortly before serving so nothing goes soggy. Once sliced, the cake keeps covered in the fridge for 2–3 days and tastes best lightly chilled. For a gluten-free version, swap the spelt flour for a gluten-free flour blend; instead of soy cream, the topping also works with whippable oat or coconut cream.
Nutrition per serving: 265 kcal
MY NOTES
Ten more easy vegan dinners, free: frei-style.com/ebook