This cake is truly delicious! So fluffy and bursting with flavour. It’s also pretty easy to put together as you just need to mix separately the wet and the dry ingredients and than combine all together and pop it in the oven. The cream and toppings are a must and make the whole difference to this cake making it extra special and sweet. I love a moist cake, rather than a dry one, that I need to sip on some sort of beverage to help me with the challenge of chewing it, and this one has the perfect level of moist due to the cream top and the middle layer of fruit spread.
If you adventure yourself to the kitchen to create this delicious cake please let me know your thoughts on the comments section below. Happy Baking!
- 3tbsp Flaxseed powder with 7tbsp water
- 100g Yogurt alternative (dairy free)
- 100g Olive Oil
- 200g Coconut Sugar
- 100g Buckwheat Flour
- 100g Ground almond
- 2tsp Baking powder
- 1tsp cinnamon powder
- 1tsp ginger powder
- Zest of 1 orange
- 1 Tin coconut milk (thick creamy part only – to get them to separate pop it in the fridge for around 20 min while you prepare the cake)
- 2tbsp Agave syrup
- 1/2 Pomegranate for decoration
- 3tbsp fruit spread (jam with no added sugar: I used St. Dalfour Raspberry)
- Preheat the oven at 180C.
- Start by mixing the ground flaxseeds with 7 tablespoons of water and set aside to let it create a gooey texture while you put together the other ingredients.
- Zest the skin of 1 orange and mix with all dry ingredients in a bowl: Coconut Sugar, Flour, almond meal, baking powder, cinnamon and ginger.
- Mix all the wet ingredients together in a separate bowl: Yogurt, olive oil and flaxseed mixture.
- Slowly pour the dry ingredients into the wet while slowly involving all together.
- I used an 18cm cake tin with greased baking paper with coconut oil.
- Pop it in the oven for 35-40 minutes. Check it at 30 min with a tooth pick and if it comes out clean your cake is ready otherwise cook it for 5-10 min longer.
- Let it cool down completely before gently cut it in half to add the fruit spread in the middle, spreading it well to the edges. Put the cake together again.
- For the top layer you need to use the creamy part of the coconut milk. To make sure liquid and cream are separated pop it in the fridge for around 20 minutes. Remove the creamy part and mix it with a whisker together with the agave syrup for a few minutes. During this process more liquid from the coconut milk may separate and you want to discard so a thicker creamy like butter texture is created.
- Spread on top of the cake and sprinkle with pomegranate.