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Gluten-Free Vegan Raspberry Cake
Ingredients
  • 60 g ( ¼ cup) coconut oil (or sub olive or vegetable oil)
  • 200 ml ( ⅘ cup) unsweetened almond milk (or any other plant-based milk)
  • 2 tablespoons lemon juice *
  • 8 tablespoons maple syrup (or sub any other sweetener)
  • 1 teaspoon vanilla extract
  • 150 g ( 1 ¼ cup) ground almonds (almond meal) **
  • 150 g ( 1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
  • 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
  • ¼ teaspoon bicarbonate of soda (baking soda)
  • 100 g ( 1 cup) raspberries (fresh or frozen) ***
  • subheading: For topping (optional):
  • Flaked almonds
  • Freeze-dried raspberries
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