Vegan, Gluten-free Almond and Cardamom Cake

This is a perfect vegan and gluten-free option to the Swedish “Semla” that we eat every Tuesday 6 weeks before Easter. Serve with vegan whipped cream!

250ml almond flour

150ml rice flour

250ml coconut sugar

1 ½ tsp cardamom

½ tsp sea salt flakes

2 tsp baking powder

3 tbsp aqua faba

50ml rapeseed oil

100ml plant-based milk

Fresh raspberries for topping

Preheat the oven to 200 °C (fan). In a bowl, blend all the dry ingredients. Add the aqua faba, oil and milk and stir well. Bake in a lined baking dish for about 25 minutes.