Vegan Vanilla and Almond Loaf Cake (Gluten-Free)

Name: Vegan Vanilla and Almond Loaf Cake (Gluten-Free)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Cuisine: Bucătărie franceză
Ingredients: 190 ml Alpro Original soy drink; 250 g Dr. Schar Mix It Universal gluten-free flour; 70 g Dr. Oetker vanilla sugar; 75 ml Kitchin sunflower oil; 40 ml hot still water; 1 Bourbon vanilla bean (or 1 teaspoon extract); 3 tablespoons Yutto almond flakes; 1 pinch fine iodized table salt

60 min

Under an hour

Sezamo

Descoperă plăcerea unui desert rafinat și sănătos cu acest chec vegan cu vanilie. O textură pufoasă, arome intense de vanilie naturală și un strat crocant de migdale fac din acest chec alegerea perfectă pentru o gustare fără gluten și fără ingrediente de origine animală. Se prepară rapid și este ideal alături de o cafea sau un ceai aromat.

Preparation method

Ingredients overview

190 ml Alpro Original soy drink
250 g Dr. Schar Mix It Universal gluten-free flour
70 g Dr. Oetker vanilla sugar
75 ml Kitchin sunflower oil
40 ml hot still water
1 Bourbon vanilla bean (or 1 teaspoon extract)
3 tablespoons Yutto almond flakes
1 pinch fine iodized table salt

Preheat the oven to 180 °C. Lightly grease a loaf pan or a small round pan (approx. 20 cm diameter). If using a vanilla bean, cut it lengthwise and carefully scrape out the seeds.

In a large bowl, mix the dry ingredients: gluten-free flour, vanilla sugar, vanilla bean seeds (or extract), and a pinch of salt. Add the soy drink, oil, and hot water. Mix everything well until you get a homogeneous and smooth mixture.

Pour the mixture into the prepared pan and level it. Sprinkle almond flakes evenly on top. Bake for 40-45 minutes, until the loaf cake turns golden. Check if it's done using a toothpick - if it comes out clean, the loaf cake is ready. Let it cool before slicing.

Chef's tip

This loaf cake is delicious served with fresh forest fruits or a spoonful of creamy plant-based yogurt. Store it in an airtight container to maintain its freshness.