Dessert
Vegan Gluten-Free Snickerdoodle Cake
55 Min.Für 10Nutri-Score D€€
D
55 Min.
55 Min.Vegan Gluten-Free Snickerdoodle Cake
rezept von
@thebigmansworld
@thebigmansworld
2 Rezepte
2 Importe
0 Mal gekocht
was Sie brauchen
Zutaten
gluten-free flour blend (sifted)Getreide250 g
almond flourNüsse & Samen60 g
baking powderVorräte12 g- baking sodaVorräte3 g
saltGewürze3 g
ground cinnamonGewürze8 g
ground nutmegGewürze1 g- granulated sugarVorräte180 g
- brown sugar (packed)Vorräte60 g
unsweetened plant milk (room temperature)Getränke240 ml- neutral oilVorräte90 ml
apple cider vinegarVorräte15 ml- vanilla extractVorräte10 ml
- cinnamon sugar (for sprinkling)Vorräte30 g
pro Portion
Nährwerte
235kcal
- Kohlenhydrate
- 33 g
- Eiweiß
- 2 g
- Fett
- 11 g
was Sie verwenden
Utensilien
Rührschüssel ×2
Schneebesen
Kuchenform
Backofen
Kuchengitter
Schritt für Schritt
Zubereitung
- Schritt 1
Preheat and prepare the pan
- Preheat the oven to 180 °C.
- Grease a cake pan and line the base with baking paper.
- Schritt 2
Mix the dry ingredients
- Whisk the gluten-free flour, almond flour, baking powder, baking soda, salt, cinnamon and nutmeg in a bowl.
- Stir in the granulated sugar and brown sugar until evenly combined.
- Schritt 3
Mix the wet ingredients
- In a second bowl, whisk the plant milk, oil, apple cider vinegar and vanilla extract.
- Let the mixture sit briefly so the vinegar activates the baking soda.
- Schritt 4
Make the batter
- Pour the wet mixture into the dry ingredients.
- Whisk gently until just smooth, without overmixing.
- Schritt 5
Bake the cake
- Pour the batter into the prepared pan and smooth the top.
- Sprinkle the cinnamon sugar evenly over the surface.
- Bake until a skewer inserted in the centre comes out clean.
- Schritt 6
Cool and serve
- Let the cake cool in the pan for a few minutes, then transfer to a cooling rack.
- Slice once fully cooled.
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