i adapted this cake from reneee louxs The Balanced Plate. the littlefoodie family is in some big "sweet lovin" (as littlefoodie would say) with this book. the recipe are amazing and a great way to try out some new ingredients. we changed the recipe a bit to suit our needs, which is not too much time in the prep department since the littlefoodie booty gets restless and evil these days.
the cake is super moist and crumbly but still a little dense. the flavors are really intense and fresh. bigfoodie dad loved it..i mean lurved it more than anything. and littlefoodie had a wonderful time making it cause he actually got to like the spoons and bowl this time since it is free of eggs.
1 cup organic whole wheat flour
1/2 cup almond meal or brown rice flour
1/2 cup organic spelt flour
6 tbl organic natural brown sugar
2 tsp aluminum-free baking powder
2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp sea salt
1/4 cup organic brewed green tea
1/2 cup organic grade b maple syrup
2 tbl agave syrup
1/3 cup melted organic coconut oil (replaces butter)
1 tbl organic apple cider vinegar
2 tsp pure vanilla extract
1 cup sliced organic raw almonds, toasted
1/4 cup organic medjool dates, chopped
preheat oven to 350F. grease 9" springform pan.
whisk together flours, almond meal, sugar, baking powder and soda, cinnamon and salt in a med sized bowl.
in another bowl, whisk together green tea, maple syrup, agave nectar, coconut butter/oil, vinegar and vanilla.
add the wet to dry and whisk until just combined. do not overmix.
pour half of cake battter into pan. sprinkle with sliced toasted almonds and dates. pour remaining batter on top and smooth.
bake 50 min. cool for 30 and remove from pan.
Labels: agave syrup, almond green tea cake, apple cider vingear, coconut butter, green tea, vegan