Cherry Almond Coffee Cake
Traditional sponge cakes are very popular in many parts of the world, including South Africa. This vegan recipe is cherry and almond flavoured and gluten-free.
½ cup dried cherries
½ cup boiling water
½ cup almond milk
1 Tbsp apple cider vinegar
¾ cups non-dairy margarine
1½ cups sugar
1½ tsp real almond extract
3 Tbsp flaxseed meal mixed with 6 Tbsp warm water
½ tsp salt
1 tsp baking powder
¾ cups sorghum flour
½ cup finely ground brown rice flour
½ cup tapioca flour
¼ cup sweet white rice flour (mochiko/glutinous)
⅓ cup almond meal
½ cup sorghum flour
⅓ cup sugar
3 Tbsp non-dairy margarine
1 Tbsp vegan margarine
1 cup confectioner's sugar (icing sugar)
½ tsp almond extract and 2 Tbsp almond milk
- In small bowl, cover the dried cherries with boiling water and let plump while you make the rest of the cake batter.
- Preheat oven to 180°C.
- Lightly grease and flour an 8” cake pan, round or square.
- Combine the almond milk with vinegar in a small bowl and let curdle, about 5 minutes.
- Make the crumble topping by placing all the ingredients for the crumble topping into a bowl and cut with a pastry blender, 2 forks, or your fingers. Your mixture should be evenly crumbly. Put to one side.
- In a large bowl, cream together the margarine, sugar and almond extract until fluffy. Mix in the prepared flaxseed meal until the batter is smooth.
- In a separate bowl, sift together the salt, baking powder, sorghum flour, brown rice flour, tapioca flour and mochiko. Gradually incorporate the flour mixture to the sugar mixture, adding about a tablespoon of curdled milk with each addition. Mix vigorously until fluffy.
- Drain the cherries from [once] boiling water and fold into the cake batter.
- Sprinkle the prepared topping liberally over the cake batter.
- Bake in a pre-heated oven for about 45-50 minutes (check after 30), or until a knife inserted into centre comes out clean. Let cool completely and drizzle with icing.
- To make icing, simple stir together all the icing ingredients until very smooth, ensuring that all lumps are removed.
- You can sub almond milk with soya milk.
Serves 8 people
Recipe supplied by Maureen Cram, Hartbeestport, South Africa
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