NICECREAM BOWLS
If you don't cut the cake in pieces and just eat the whole cake, then you only had one piece 🍰
Cooking Time 30 minutes Category Breakfast Servings 4
Prep Time 15 minutes Calories 500 Author Priyanka
INGREDIENTS
- 180ml plant milk
- 4.5tbsp lemon juice
- 320g agave syrup (or maple)
- 220g apple sauce or coconut oil
- 360g gluten free plain white flour* or spelt flour
- 3 tsp baking powder
- Pinch of salt
- Pinch of cinnamon ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
TOPPINGS
- Blackberry chia jam
- Creme fraiche @oatly
METHOD
- Whisk together the first 4 ingredients and set aside for 10 minutes
- Preheat then oven to 176C
- Stir in all remaining ingredients in a large bowl and poor in the wet mixture to form a batter
- Pour into a baking tray about 2/3 full to allow the cake to rise (I used 2 8 inch trays and sliced one of them in half) and bake for approx 25 minutes until a toothpick inserted into the centre of a cake comes out clean
- For the creme fraiche - mix 200g of creme fraiche with 3 tbsp of agave syrup a slightly sweet creamy taste
- For the blackberry chia jam - heat 200g of blackberries and 4-5 tbsp agave syrup (or maple / syrup) and use a fork to crush until softened. Add in 4 tbsp of chia seeds and leave for 5-10 minutes to thicken
- Once cooked, Spread jam and creme fraiche between the layers, and only Creme fraiche on the top layer
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