Vegan Almond Cake with Summer Fruit

lazycatkitchen.com

subheading: WET INGREDIENTS:

60 ml / ¼ cup smooth almond butter or tahini

125 g / ½ cup thick vegan yoghurt (I used peach and passionfruit KOKO)

120 ml / ½ cup almond milk

150 ml / ½ cup + 2 tbsp maple syrup or other neutral-tasting liquid sweetener

2 tsp lemon or lime juice

2 tsp vanilla extract

2 nectarines, peaches or large plums, cut into 8 segments each

subheading: DRY INGREDIENTS:

240 g / scant 2 cups all purpose flour or GF all purpose flour mix* (I use this one)

80 g / slightly heaped ¾ cup ground almonds (aka almond flour)

1 tsp baking powder

½ tsp baking soda

1½ tsp cinnamon (optional)

3 tsp ground ginger (optional)

Directions at lazycatkitchen.com

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