Vegan Gluten Free Almond Cake with Matcha Glaze
Who's not a sucker for a good sponge cake? This Vegan Gluten Free Almond Cake is easy to make, and its presentation is so beautiful that everyone is sure to love it!
Prep Time20 mins
Cook Time30 mins
Servings: 12 slices
For the Toppings:
- 3 Grapes
- 2 Physalis
- 12 Blueberries
- 3 tbsp Pomegranate Arils
- 1 tbsp Pistachio Butter optional
Preheat the oven to 350 F.
Combine all ingredients in a food processor (or in a bowl) and mix well.
Line a 7.8” (20 cm) cake pan with parchment paper, pour in the cake batter and bake for 30 minutes.
When the cake has cooled down completely, start to prepare the matcha glaze.
Combine water, coconut cream and honey in a small pan, cook until it almost gets to a boil, then take off the stove.
A this point, you can either, add the matcha and agar agar in the pan and mix them in with a milk frother, or, combine matcha and agar again in a small bowl, pour the hot liquid over, and stir well with a bamboo whisk (the one that’s commonly used to make matcha).
Let the matcha glaze cool to room temperature making sure you stir it every once in a while.
When it starts to thicken up a bit, pour it over the cake and spread it evenly on its surface, helping yourself with a silicon spatula.
Place the glazed cake in the refrigerator for about one hour to let the glaze solidify completely, add all the toppings like you see in the photo and, if you want, drizzle a little pistachio butter on top.
Calories: 197kcal | Carbohydrates: 20g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Sodium: 5mg | Potassium: 132mg | Fiber: 2g | Sugar: 4g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg