March 20, 2017 6:47 pm 1 Comment
If you’re in the mood for something apricotty – perhaps inspired by our blog about amazing Turkish apricots, or our special offer on apricots this month – then this recipe might be just what you need. It’s a simple gluten-free cake that ticks many of the allergy boxes, is great fun for a party and looks very special.
The icing is tricky, but not impossible, as the picture indicates.
- 240g margarine
- 240g sugar
- 240g organic ground almonds
- 300g gluten-free self-raising flour
- 2 tbsp organic cocoa powder
- Soya milk or rice milk as needed (around 250ml)
- 1 jar apricot jam
- 1 pack/tin whippable soya cream or coconut milk
- Melted chocolate
- Handful of organic whole almonds or dried fruit, to decorate
- Mix together the margarine, sugar, ground almonds, gluten-free flour and cocoa. Add as much liquid (soya milk or alternative) as needed, to make a soft mixture.
- Divide the mixture into four and bake in four sponge tins. Cut the last layer into 16 pieces when half baked, then bake it until done (total baking time: about 10-20 minutes).
- Spread the cooled cake layers with the jam and the whipped cream/milk.
- Glaze the 16 small pieces of cake with chocolate. Place these decoratively on top of the layered cake.
- Decorate with whole almonds or dried fruit on top of the 16 cake pieces.
Tags: apricot and almond cake, coconut milk, gluten-free cake recipe, Recipe, rice milk, soya cream, soya milk, Turkish apricots, vegan cake
Categorised in: Uncategorised
This post was written by Yzanne