Vegan Almond, Squash and Rye Cake Recipe | Dr. Oetker

Ingredients

• 300 ml Unsweetened almond milk , or your favourite nut milk
• 250 g Sunflower Oil
• 350 g Squash , coarsely grated
• 50 g Linseeds
• 85 g Ground Almonds
• 330 g Rye Flour
• 4 g Ground Cinnamon
• 4 g Ground Ginger
• 1 Dr. Oetker Ground Arrowroot Sachet
• 4 g Dr. Oetker Baking Powder
• 6 g Dr. Oetker Bicarbonate of Soda
• 0.5 tsp Dr. Oetker Madagascan Vanilla Extract
• 300 g Light Muscovado Sugar
• 25 ml Apple Cider Vinegar
• 140 g Coconut Oil
• 125 g Icing Sugar
• 1.5 tsp Dr. Oetker Madagascan Vanilla Extract
• 350 g Dairy Free Natural Yogurt
• 150 ml Water , cold
• 1 Dr. Oetker Vege-Gel Sachet , half a tsp. Just under half a sachet
• 400 g Fresh Mixed Berries