• Gluten-Free • Vegan • Refined Sugar-Free
Ingredients
• 170 g all-purpose gluten-free flour
• 80 g almond flour
• 10 g matcha powder
• 10 g baking powder
• 2 g salt
• 220 ml unsweetened almond milk
• 50 g extra virgin olive oil
• 90 g agave syrup or maple syrup
• 80 g applesauce
• Juice of ½ lemon (20–25 g)
• Zest of 1 lemon
• 1 tsp apple cider vinegar
• 1 tsp vanilla extract
Let's cook
Preheat the oven to 170°C.
Mix all the dry ingredients together.
In a separate bowl, combine the almond milk, olive oil, applesauce, syrup, lemon juice, vanilla extract, and apple cider vinegar.
Pour the wet ingredients into the dry ingredients and mix just until combined.
Fold in the lemon zest.
Transfer the batter to an 18 cm cake pan.
Bake for 40–45 minutes.
Allow the cake to cool completely before slicing.
Enjoy 💚
Loved this recipe? 💚
Explore more nourishing, functional recipes by Alina Tutkova in our recipe guides, available on our website.