I know I said I wasn’t gonna do any posts for a while… BUT I was talking to a few peeps online about gluten-free baking,and I thought I just have to try to make a gluten-free cake recipe that I can be proud of, and boy am I proud of this one! At first I tried to make gluten-free muffins with dried fruit, but they turned out a bit gummy, so I upped the flax and added a nice fruity jam to add some moisture, and threw out the idea of muffins completely to make this beautiful coffee cake that I am proud to say I made. Its moist and has a good crumb, I would be happy to take this over a friends and see if they notice it gluten-free. Another bonus if I found all the ingredients I needed for this cake in my local supermarket. okay I will calm down now and see you on Friday (I have an awesome guest post from one of my favourite vegan bloggers). 
Ingredients:
1/3 cup ground flaxseed
1/3 cup ground almonds
2/3 cup almond milk
1/3 cup apple juice
2 tsp apple cider vinegar
2 tsp good vanilla extract
1/4 cup agave syrup or a vanilla/maple/carob blended syrup works well
1/4 cup vegetable oil
1 tsp baking powder
1 tsp bicarbonate soda
1 cup rice flour (I used dove farms organic)
approx 1/2 cup strawberry jam or seedless raspberry
Method:
Preheat the oven to 200c/400f and grease an 8″ cake tin with vegetable oil and line the bottom with greaseproof paper. Whisk the ground almonds, flax, almond milk and apple juice together. Add the cider vinegar, vanilla, agave, vegetable oil, baking powder and bicarbonate of soda, and whisk again. Now sift in the rice flour and gently whisk it in until there are no big lumps and the mixture is combined.Pour the mix into the prepared cake tin and dollop the jam in using a teaspoon, swirl together with a cocktail stick. Top with a handful flaked almonds and bake for 25-35 minutes, until the cake is a deep golden brown on-top and cooked through. Allow to cool a little before gently removing from the tin.
OMG I want it! ALL!
I’ve already ate half of it!
yummy great for tea time……………………..art5culinary.wordpress.com
I think so too!
I love your recipes…!
Looks great! Good work 🙂
Thank Ally, im well happy with myself!
We must think alike because I was experimenting with a cake just like this one a month ago I just haven’t got around to posting it! Ha ha! It’s a lemon-almond lingonberry flavoured cake. 🙂 No kidding! Yours looks delish!
Sounds delish!
:O
Yes!
😀
Looks delicious!!!
Thanks! 😀
I need this in my life. right now.
Get on it!!!
Impressive! I’m just learning my way around GF baking. I’d be quite happy to snarf down some of this cake!
Love the word snarf!
looks bloody lovely – bookmarked for my weekend baking for sure x
Let me know if you bake it! 😀
Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, all wonderful as ever. Now get ye’self down the town. Norwich market needs you 🙂
I will just come work for you now,I can sleep in your pantry right???
❤
adorable and thanks heaps, this makes for a great wheat-free sunday cake. will try.
love that extra "easter egg": the pie server shaped as a leaf 😉
The server IS adorable!
This looks sooo soooo soooooooo good!!!
Thanks!
This looks SO GOOD Alex! I might skip the jam and might use a citrus syrup after baking and then sprinkle with the almonds…or layer some gorgeous thin sliced blood orange on the bottom of the pan before pouring in the mix and then topping with jam or …so many ways to use this lovely recipe! Thank you for this wonderful share 🙂
Let me know how the variations go! Ive thought about trying this with orange juice and zest and apricot presserve, but right now ive got a cake crumb coated ready for decorating and it would be naughty of me to bake even more cakes…. sigh!
Time to rope some friends in to test those recipes ready for your book? Bags I buying the first copy! 🙂
As my top commenter i’m sure I could send you one for free! Vegan cookbook book dreams….. SIGH!
Can’t wait and you would be surprised how many of your loyal fans would buy one Alex… You really are one of the greats when it comes to vegan inventive cooking 🙂
A colleague recommended me to your site. Thank you for the details.
Baked this cake yesterday and it was a huge success, already gone.
I don’t tend to use Cups myself so as i was measuring out i noted down the Grams and Milliletres of each ingredient, here they are in case anybody else isn’t a Cup user:
Ingredients:
35g ground flaxseed
45g ground almonds
175ml almond milk
80ml apple juice
2 tsp apple cider vinegar
2 tsp good vanilla extract
75ml agave syrup or a vanilla/maple/carob blended syrup works well
70ml vegetable oil
1 tsp baking powder
1 tsp bicarbonate soda
160g rice flour (I used dove farms organic)
approx 8 tsp strawberry jam or seedless raspberry
Thanks, will add it into the recipe at some point it yo dont mind, didnt put it in alt measurements as I didndt know the flax and almond measurments in grams, thanks for sharing! 🙂
Wow, this looks so delicious! I cannot wait to give it a try!
this looks amazing! I can’t wait to try it out! Ollalieberry Jam would also be divine for this… 🙂 Happy baking!
sewnwithcinnamon.wordpress.com
looks awesome! i love the jam swirls and almonds on it!
Did you use Gluten-free baking powder here? I love your tasty cake & if you like more Gf recipes, I have a lot of them on my blog, filed under the category Gluten-Free! I think you will love these 2 recipes: http://sophiesfoodiefiles.wordpress.com/2010/08/23/sophies-gluten-free-triple-coconut-almond-butter-soft-cookies-with-dark-chocolate-chips/
& http://sophiesfoodiefiles.wordpress.com/2011/01/27/sophies-healthy-tasty-gluten-free-egg-free-scones-with-chocolate-pecans/
The cake looks incredible. Will be trying it out this weekend.
Yeah, I say I’m gonna take a blog break sometimes, then I always get sucked in. This is a good reason to break your non-blog for a bit resolution! Looks scrummy!
i made this cake two days ago and it has promptly disappeared! great recipe! 🙂
I love this cake too! Its my go too gluten-free recipe! I’m glad you enjoyed it as much as I did 😀
Help! I am trying to print the recipe for the Almond Cake. I print everything, but the cake recipe. I would love to make it for Father’s Day,
Yum, gonna have to try it 🙂
YEAH! Let me know how it goes 🙂