A moist, spongy, and cozy cassava almond and orange cake. This recipe is vegan, gluten-free, grain-free, oil-free, refined sugar-free.
- 1 cup almond flour
- ½ cup cassava flour
- 3 tbsp coconut sugar
- 1 ½ tsp baking powder
- 1 ½ tsp cinnamon
- 1 tsp baking soda
- ⅛ tsp salt
- ¾ cup unsweetened applesauce
- 10 tbsp maple syrup
- 1 tsp pure vanilla extract
- 1 tsp orange extract
- ½ tsp almond extract
- a few handfuls sliced almonds
- optional: coconut milk powder for dusting
1. Pre-heat oven to 350F. Oil a 6″ round cake pan (or a dish of a similar size, approximately 4 cups volume). Line the bottom with a circle of parchment (optional, helps the cake come out easier). Set aside.
2. Process all dry ingredients in a food processor to combine. Add all wet ingredients and process to combine once again. Transfer this mixture into the prepared pan. Top with slices of almond (press them in very lightly).
3. Bake in a pre-heated oven for approximately 1 hour, until a skewer inserted in the center comes out dry.
4. Cool the pan on a wire rack for 10-20 mins, then remove the cake from the pan* and allow it to cool further on the wire-rack. Enjoy fresh and warm or allow it to cool all the way and enjoy later. Prior to serving you can dust it with a bit of coconut milk powder if you like.
*To flip the cake out, the easiest way to do this is to cover the pan with a plate, then holding the plate and the pan together flip them over (so that now the pan is sitting upside-down on the plate). Carefully remove the pan — the cake should be upside-down on the plate at this stage. Peel off the parchment paper circle (if you used one). Cover the cake with a serving plate, then flip the two plates upside-down and remove the top plate. The cake should now be sitting un-molded upon your serving plate.