Vegan nectarine cake

Vegan nectarine cake

Total: 1 hr 20 min. | Active: 20 min.
vegan, lactose-free
Nutritional value / piece: 508 kcal
, Fat: 30 g
, Carbohydrate: 48 g
, Protein: 9 g
Nectarines are a fabulous fruit and not used nearly enough in cakes. So, why not give my "endless summer" nectarine cake a whirl. It's wonderfully juicy and will have you believing that summer can last forever.

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Linseed

1 tbsp crushed linseed
3 tbsp water

Cake mixture

170 g vegan butter substitute, soft
160 g sugar
100 g apple sauce
200 g light spelt flour
140 g ground almonds
1 tsp baking powder
1 tsp sodium bicarbonate
¼ tsp salt
3 dl oat drink
3 nectarines, thinly sliced
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Utensils

One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased

How it's done

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Linseed

Mix the linseed and water in a small bowl, leave to soak for approx. 15 mins.

Cake mixture

Place the vegan butter and sugar in a bowl, whisk until light and creamy. Stir in the linseed and apple sauce. Combine the flour, almonds, baking powder, bicarbonate of soda and salt, mix in alternately with the oat milk. Transfer the cake mixture to the prepared tin, arrange the nectarines on top.

To bake

Approx. 45 mins. in an oven preheated to 180°C (convection). Remove from the oven, allow to cool slightly, leave to cool completely on a rack.

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