Vegan Blackberry And Almond Cake Recipe | Woman and Home Magazine
www.womanandhomemagazine.co.za
Vegan blackberry and almond cake is rich and moist, making a delicious cake that everyone can eat. Serve it straight from the oven as a hot pudding!
Ingredients
- For The Topping:
- 50g dairy-free spread (we used sunflower spread), straight from the fridge
- 85g plain flour
- 35g light brown soft sugar
- 25g flaked almonds
- For The Cake:
- 250g plain flour
- 2tsp baking powder
- ½tsp bicarbonate of soda
- 225g caster sugar
- 100g ground almonds
- 130ml sunflower oil
- 1½tsp vanilla extract
- ½tsp almond extract
- 200ml soya milk
- 175g blackberries
- You Will Need:
- 23cm round springform tin, the base and sides greased and lined with baking parchment
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