Dessert
Vegan Gluten-Free Snickerdoodle Cake
55 minPour 10Nutri-Score D€€
D
55 min
55 minVegan Gluten-Free Snickerdoodle Cake
recette de
@thebigmansworld
@thebigmansworld
2 recettes
2 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
gluten-free flour blend (sifted)Céréales250 g
almond flourFruits à coque et graines60 g
baking powderÉpicerie12 g- baking sodaÉpicerie3 g
saltÉpices3 g
ground cinnamonÉpices8 g
ground nutmegÉpices1 g- granulated sugarÉpicerie180 g
- brown sugar (packed)Épicerie60 g
unsweetened plant milk (room temperature)Boissons240 ml- neutral oilÉpicerie90 ml
apple cider vinegarÉpicerie15 ml- vanilla extractÉpicerie10 ml
- cinnamon sugar (for sprinkling)Épicerie30 g
par portion
Nutrition
235kcal
- Glucides
- 33 g
- Protéines
- 2 g
- Lipides
- 11 g
ce que vous utiliserez
Ustensiles
Saladier ×2
Fouet
Moule à gâteau
Four
Grille de refroidissement
pas à pas
Préparation
- Étape 1
Preheat and prepare the pan
- Preheat the oven to 180 °C.
- Grease a cake pan and line the base with baking paper.
- Étape 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.
- Étape 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.
- Étape 4
Make the batter
- Pour the wet mixture into the dry ingredients.
- Whisk gently until just smooth, without overmixing.
- Étape 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.
- Étape 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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