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Vegan Berry Crumble Cakes for World Vegan Day

1 Nov 2017 |

 

Vegan Berry Crumble Cakes

Makes 12

Vegetarian | Vegan | Gluten-Free | Dairy-Free | Refined-Sugar-Free

FOR THE CRUMBLE

115 g (4 oz/scant ½ cup) coconut oil

80 ml (2½ fl oz) almond milk

200 g (7 oz/1 2/3 cups) gluten-free plain (all-purpose) flour

250 g (8¾ oz/2 cups) ground almonds

150 g (5¼ oz/generous  2/3 cup) coconut sugar

½ tsp salt

140 g (5 oz/scant 1 cup) whole almonds, roughly chopped

4 tsp coconut chips

FOR THE CAKES

250 g (8¾ oz/1 cup) coconut oil

200 ml (7 fl oz) almond milk

2 tsp vanilla extract

300 g (10½ oz/generous 2½ cups) gluten-free plain (all-purpose) flour

100 g (3½ oz/1 cup) ground almonds

240 g (8½ oz/generous 1 cup) coconut sugar

1½ tsp baking powder

½ tsp salt

250 g (8¾ oz/1 2/3 cup) fresh mixed berries

 

 

 

For the full recipe go to Cooked.com

Love Your Lunches by Bec Dickinson is available now from good shops that sell books and online at Amazon and Waterstones