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Gluten-Free Almond Flour Cake With Cashew Buttercream Frosting
Easy to make gluten-free cake that will satisfy your sweet tooth cravings within seconds.
Preparation
Prep Time
Cook Time
Total Time
Ingredients
½ cup castor sugar
3/4 cup non dairy milk
3 cups URBAN PLATTER superfine almond flour
1/2 cup cornstarch
2 tsp baking powder
½ cup refined oil
½ cup cashew ground to a powder
½ cup water
¼ cup sugar
½ cup URBAN PLATTER coconut milk powder
5 medium sized plums cut into slices
¼ cup roasted musk melon seeds
Method
Preheat the oven at 160C.
In a bowl, mix the almond flour, cornstarch, castor sugar, and baking powder.
Whisk in the nondairy milk to get a batter like consistency.
Pour this mixture in a nonstick, springform base pan.
Bake it at 160 C for 30 min.
In a bowl, mix all the ingredients for the icing.
Mix it well, till it thickens.
Cool in the fridge till the cake is ready to be iced.
Remove the cake from the oven, de-mould and let it cool.
Ice the cake with prepared icing.
Garnish with plums and muskmelon seeds.
Serve chilled.
Treat your taste buds to a variety of delicious desserts through the week! Urban Platter has you covered with a wide variety of vegan baking essentials and more! Products used in the video:
Urban Platter Vegan Coconut Milk Powder
Urban Platter Fine Almond Flour
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