WALNUT CLOUD CAKE
Preparation time: 40+ min
150 g self-raising gluten-free flour
2 tsp wine stone
80 g sugar
1/2 tsp vanilla powder
pinch of salt
100 ml coconut oil
2 tbs apple cider vinegar
150 ml plant-based milk (oat, coconut...)
1 medium apple
1 small banana
300 ml aquafaba
100 g sugar
300 g walnuts
3 tbs chia seeds
1 jar apricot marmalade (284 g)
2 tbs fresh ginger juice or a teaspoon of ginger powder
Preheat the oven to 180°C.
Mix the aquafaba to get a soft foam (approx. 10 min). Gradually add sugar while mixing. When the foam is ready, gently mix in the ground walnuts and ground chia seeds.
Mix the dry ingredients for the base in a bowl.
Grate the apple and mash the banana with a fork and mix the wet ingredients together.
Add the wet and dry ingredients to a food processor and mix.
Evenly distribute the cake base into an oiled baking pan with dimensions 24 x 33 cm (and at least 7 cm in height). Evenly spread the marmalade with ginger onto the base and cover with a walnut foam.
Bake for 45 minutes. Let it cool down before serving.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.