Postre
Vegan Gluten-Free Snickerdoodle Cake
55 minPara 10Nutri-Score D€€
D
55 min
55 minVegan Gluten-Free Snickerdoodle Cake
receta de
@thebigmansworld
@thebigmansworld
2 recetas
2 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
gluten-free flour blend (sifted)Cereales250 g
almond flourFrutos secos y semillas60 g
baking powderDespensa12 g- baking sodaDespensa3 g
saltEspecias3 g
ground cinnamonEspecias8 g
ground nutmegEspecias1 g- granulated sugarDespensa180 g
- brown sugar (packed)Despensa60 g
unsweetened plant milk (room temperature)Bebidas240 ml- neutral oilDespensa90 ml
apple cider vinegarDespensa15 ml- vanilla extractDespensa10 ml
- cinnamon sugar (for sprinkling)Despensa30 g
por ración
Nutrición
235kcal
- Carbohidratos
- 33 g
- Proteínas
- 2 g
- Grasas
- 11 g
lo que usará
Utensilios
Bol ×2
Varillas
Molde para bizcocho
Horno
Rejilla de enfriamiento
paso a paso
Preparación
- Paso 1
Preheat and prepare the pan
- Preheat the oven to 180 °C.
- Grease a cake pan and line the base with baking paper.
- Paso 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.
- Paso 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.
- Paso 4
Make the batter
- Pour the wet mixture into the dry ingredients.
- Whisk gently until just smooth, without overmixing.
- Paso 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.
- Paso 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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