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Vegan Gluten-Free Snickerdoodle Cake
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Vegan Gluten-Free Snickerdoodle Cake

55 minPorcje: 10Nutri-Score D€€
od @thebigmansworld2 importyugotowano 0 razy
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Składniki

10 osób
  • gluten-free flour blend (sifted)Produkty zbożowe250 g
  • almond flourOrzechy i nasiona60 g
  • baking powderSpiżarnia12 g
  • baking sodaSpiżarnia3 g
  • saltPrzyprawy3 g
  • ground cinnamonPrzyprawy8 g
  • ground nutmegPrzyprawy1 g
  • granulated sugarSpiżarnia180 g
  • brown sugar (packed)Spiżarnia60 g
  • unsweetened plant milk (room temperature)Napoje240 ml
  • neutral oilSpiżarnia90 ml
  • apple cider vinegarSpiżarnia15 ml
  • vanilla extractSpiżarnia10 ml
  • cinnamon sugar (for sprinkling)Spiżarnia30 g

na porcję

Wartości odżywcze

235kcal

Węglowodany
33 g
Białko
2 g
Tłuszcz
11 g
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Przybory

  • Miska ×2
  • Trzepaczka
  • Forma do ciasta
  • Piekarnik
  • Kratka do studzenia

krok po kroku

Przygotowanie

  1. Preheat and prepare the pan

    • Preheat the oven to 180 °C.
    • Grease a cake pan and line the base with baking paper.
    Krok 1

  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.
    Krok 2

  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.
    Krok 3

  4. Make the batter

    • Pour the wet mixture into the dry ingredients.
    • Whisk gently until just smooth, without overmixing.
    Krok 4

  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.
    Krok 5

  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.
    Krok 6
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