Vegan Baking can be so easy!
We love the process of watching our students developing their skills and testing new ideas. In one of our lessons, we encourage our students to branch out from 100% raw and start playing with some cooked recipes.
Why do we do this?
We call it transitional food. We want to do everything we can to entice people to try plant based foods. Vegan baking is such a great place to show people just how yummy foods can be, even if they are “Vegan”. We want our students well prepared when they embark on the new adventure into a business as a Raw and Vegan Chef.
Almond Tea Cake
This is such a simple recipe, but what a good one. If you are looking for a great way to use your almond milk pulp… check out this delightful (cooked) vegan tea cake.
Created by our wonderful Raw Vegan Chef in Training, Louise.
- 1 ¼ cup wholemeal spelt flour
- 1 ¼ cups almond pulp
- 1 tsp. baking powder
- 1 tbsp. ginger powder
- 1 tbsp. cinnamon
- 1 tsp. vanilla powder
- 1 tsp. pink Himalayan salt
- 1 tbsp. maple syrup
- ⅓ cup coconut sugar
- ½ cup coconut oil
- ⅔ cup coconut milk
- Pre-heat oven to 180Deg C and using coconut oil, grease and line a loaf tin
- Place the flour, pulp, baking powder, vanilla, salt and spices into a bowl and mix together well.
- Add melted coconut oil, maple syrup and coconut sugar and mix until it forms a paste like consistency.
- Slowly add the coconut milk a small amount at a time and mix until well combined.
- Put the mixture evenly into to prepared tin.
- Place into the oven for 40-45mins. Check if ready with a skewer, making sure that it comes out clean. If its still moist in the centre, put back into the oven for a further 5 -15 minutes (checking every 5min).
- Once cooked, take from the oven, let cool in tin for 5 minutes before transferring to a cooling rack.
- Wait until it has cooled completely before slicing.