Amandine Oat Snacking Cake
1 9" cake
This cake is moist, nutty, and packed with maple flavor. It's vegan, refined sugar free, and makes a great breakfast cake or rustic fall dessert.
Recipe and photo by Sasha Swerdloff @ TENDING the TABLE.
1/4 cup ground golden flax seed
1 cup maple syrup
1/2 cup coconut sugar
2 tsp vanilla extract
1 cup extra virgin olive oil
1/4 tsp fine sea salt
1 cup blanched almond flour
1/2 cup oat flour
1 cup all-purpose flour
1/4 cup arrowroot powder
2 tsp baking powder
Rolled oats, thinly sliced apples, coconut sugar, and chopped PRANA Amandine Maple Almonds to garnish
Preheat the oven to 325°F. Line the bottom of a 9-inch round springform pan with parchment and grease the sides with olive oil.
In a large bowl combine the ground flax with 1/4 cup plus 1 tablespoon warm water. Stir to combine and set aside to gel. After a few minutes, add the maple syrup, coconut sugar, vanilla, and olive oil and whisk to combine. Add the salt, almond flour, oat flour, all-purpose flour, arrowroot, and baking powder and stir well to combine.
Transfer the batter to the prepared pan. Sprinkle the cake with rolled oats, coconut sugar, and chopped PRANA Amandine Maple Almonds.
Bake for 80 minutes until a knife inserted into the cake comes out clean.
Allow to cool before slicing and serving.