The Ultimate Fruit Cake (Vegan, Gluten-free)
As always this fruit cake is vegan and gluten-free and I have replaced refined sugar with coconut sugar. Of course it will also work with other sweeteners of your choice
Equipment
- 21cm springform
Ingredients
- 140 g white rice flour
- 60 g tapioca starch
- 90 g coconut sugar
- 1 tablespoon psyllium fiber husk
- 2 teaspoon baking powder
- 70 g cashews dry
- 1 cup water
- 200 g (approx.) berries or fruit of your choice
Instructions
- Preheat the oven to 190°C (top-/bottom heat). Line the springform pan with baking paper and grease the sides and sprinkle with some flour.
- Mix all dry ingredients (rice flour, tapioca starch, coconut sugar, psyllium fiber husk, baking powder) in a medium sized bowl.
- Blend the cashews and water until smooth. Pour into the bowl with the dry ingredients and mix well.
- Pour the dough into the springform pan, spread it evenly and scatter fruit on top. Gently push fruit into the dough. Bake for approx. 20 minutes until the top turns golden brown or until an inserted skewer comes out clean.
- Take out of springform and let cool down on cooling rack. If wished, sprinkle with some ground desiccated coconut or coconut milk powder.
Notes
Enjoy! :)