Preparation Time: 15-20 mins
Gluten Free – Vegan
Cooking Time: Approx 1 hr Heat: 180°/160° fan Gas 4
I’ve seen Camomile cake recipes online & I so wanted to try to veganise a recipe (& make it Gluten Free).
However, after looking at various recipes, I decided to just use my lemon drizzle base recipe, as I know that is a light & fluffy cake & all I had to do was drop the citrus & add camomile.
I think I may just have succeeded!
This recipe uses a blend of 100g rice flour, 70g quinoa flour & 30g chickpea flour combined with 50g ground almonds.
To reduce refined sugars, I’ve used coconut sugar in the cake & a little Camomile infused salted Maple Syrup 🍁 to glaze.
** You may want to try another gluten free flour or refined sugar alternative that you have experience baking with.
Enjoy!
Ingredients:
🍋 150g dairy-free margarine or Olive oil (I used 2/3 & 1/3 mix)
🍋 175g Coconut Sugar or sweetner of your choice
🍋 200g Gluten Free flour (as above)
🍋 2 TSP Baking Powder
🍋 ½ TSP Bicarbonate of Soda
🍋 50g Ground Almonds
🍋 Drop vanilla extract
🍋 150ml Almond of other Plant Milk
🍋 4 Camomile tea bags (or loose leaf) 🍋 Maple Syrup to glaze
Method:
1) Melt the margarine & then add oil & ‘milk’
2) Add the teabags to the above & then simmer to infuse the camomile tea into the liquid. Once infused leave to cool.
3) Sieve the Flour, Bicarb, Baking powder into a bowl. Add the coconut sugar & ground almonds and then stir to ensure its mixed well.
4) Once the milk/oil/Chamomile liquid has cooled sufficiently, squeeze & remove the teabags. Add the vanilla extract.
5) Add the liquid to a bowl & add half of the dry ingredients and stir well. Fold in the remaining dry ingredients until they have been incorporated fully.
6) Working quickly, tip the mixture into the greased or lined cake tin & spread evenly. Put into the oven.
7) Bake for 1hr or until a skewer comes out clean. The cake should spring when pressed gently.
8) A lot of the Camomile Cakes online, seem to have a salted Maple syrup butter icing top.
I hate butter icing, so I infused another teabag in less than a tablespoon of water with a pinch of salt. I then added it to maple syrup & just spooned it loosely over the top allowing it to drizzle into the holes I’d made with a skewer. It seemed to work ok, but I’m sure A butter creme icing would be delicious if you like it.
Dawn's Plant Kitchen 