Eating pastries is always a treat but if you have a litany of food allergies or perhaps want to indulge while still being kind to the planet, it can be a bit of a quandary. These simple little cakes (courtesy of Isla Rechner) are a cinch to whip up and are bright as a button to boot. Your guests and even your fine self will be surprised at how tasty vegan and gluten free baking can be.
Gluten free and vegan Rose, almond and orange cakes
Sponge base
100g coconut oil, melted
55g caster sugar
180ml almond milk
60ml orange juice
Zest of an orange
180g gluten free flour
1 teaspoon gluten free baking powder
3/4tsp bicarbonate of soda
100g ground almonds
Agave syrup
100g agave syrup
100g orange juice
½ teaspoon rose water
25ml water
Pomegranate glaze
280g icing sugar
25ml fresh pomegranate juice
20ml lime juice
Method:
- In a medium bowl combine gluten free flour, ground almonds, orange zest, baking powder, bicarbonate of soda.
- In a stand mixer whisk together coconut oil and sugar. Then add almond milk and orange juice followed by your dry ingredients.
- Pour into silicon muffin moulds and bake for 20-25 minutes at 160 degrees fan assist three
- While the cakes are baking make your syrup. Combine agave syrup, orange juice and rose water and heat until combined.
- Once the cakes are baked and still hot,spoon over generous amounts of the syrup and leave to cool.
Glaze assembly
Sieve icing sugar, whisk with pomegranate and lime juice.
The consistency should be thick enough to coat the top of the cake but spreadable enough to create drips on the sides
Finish with a scattering of dried roses petals
