recipe follows
Ingredients:
1 1/2 sticks of vegan butter or regular depending at room temp
3/4 cup dark brown sugar
1/2 cup coconut sugar
2 teaspoons vanilla extract
1 teaspoon grated lemon zest
2 eggs
3/4 cup coco yogurt
3/4 cup brown rice flour
1/3 cup quinoa flour
1/4 cup almond meal
2 tablespoons tapioca starch
1 tablespoon poppy seeds
2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1 nectarine or box of strawberries
1 tablespoon slivered almonds
preheat oven to 350
in a stand mixer combine butter, sugar, lemon zest and vanilla extract. combine until creamy
add the eggs one at a time and then the yogurt
in a separate bowl mix all the other ingredients except for the topping fruit
combine dry into wet
pour into a greased 9 inch pan
slice the peaches into half moon slivers and place on top. scatter almond slivers
*note if using strawberries only place on top 2 minutes before cake is done - you want them to be in the oven for a very little amount or none at all
place cake in over for around an hour
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