Every Occasion Almond Cake
Gerard De Moragas
(16 cm cake pan)
50 g vegan butter
1 tbsp chia seed with
2 tbsp water 75 g sugarcane 30 ml oat milk 40 g flour 30 g almond flour A pinch of salt 1 tsp baking powder
Vanilla, to taste
50 g vegan butter 40 g sugarcane 1 tbsp vanilla
50 g almond slices
Preheat oven to 355°F.
Melt vegan butter in the microwave.
Combine chia seeds and water with sugar, vanilla, melted butter and oat milk in a bowl. Add a pinch of salt.
Add flours and yeast and mix until well combined.
Add some flour into the cake pan and pour the batter. Bake for 35–40 minutes. Caramelized Almonds
• Heat a pan with the vegan butter and sugar. Add the vanilla and almonds and stir well. Let that cook for a few minutes, and once the cake is ready, add caramelized almonds on top and bake at the same temperature for 10-15 minutes more.