Spicy Brunch Cake

Vegan and gluten-free. Perfect for the weekend brunch together with an espresso.

100ml gluten-free oat flour (I use Urtekram)

200ml rice flour

200ml buckwheat flour

250ml date sugar (you can also use coconut sugar)

2 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

1 tsp ground ginger

1 tsp ground cardamom

1 tbsp chia seeds

50ml coconut oil (melted)

50ml agave syrup (you can also use maple syrup)

250ml almond milk

Coconut oil for the baking dish

In a bowl, mix all the dry ingredients together. Add the coconut oil, agave syrup and almond milk and mix well. Grease a baking dish with coconut oil, pour the batter into the baking dish and bake in the oven (fan) 175 °C for 45-50 minutes. Take the bread out of the oven and let it cool completely before serving.