Vegan peach and almond mini cake
An egg-free single-serving cake with peach and sliced almonds.
Open in the appPer serving
- Calories
- 317 kcal
- Protein
- 7.5 g
- Carbohydrates
- 45.5 g
- Fat
- 13.3 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- All-purpose flour25 g
- Almond flour10 g
- Almond milk40 ml
- Brown sugar8 g
- Sunflower oil4 g
- Baking powder2 g
- Peach1
- Almonds6 g
Contains: gluten, nuts,
In season: June – September
Method
- Preheat the oven to 180 °C (conventional) and line a ramekin with a disc of wetted and wrung-out baking paper.
- Wash the peach, halve it and remove the stone; slice one half thinly and cut the other into wedges to serve fresh.
- In a bowl mix the plain flour with the almond flour, brown sugar and baking powder; add the almond drink and sunflower oil and stir until smooth.
- Pour into the ramekin, cover with the peach slices, slightly overlapping, and scatter over the flaked almonds.
- Bake for about 22 minutes, until the top and almonds are golden and a skewer pushed into the centre comes out dry.
- Let it cool for a few minutes, as without eggs it's fragile while hot, and serve with the fresh peach wedges.
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