Making the
most of her rhubarb patch in her garden has been Kate from Gluten
Free Alchemist. Her Gluten Free Rhubarb Upside Down Cake with
Strawberry and Almond Sponge is perfect for using up a glut of
rhubarb. It is paired with ground almonds and the intense flavour of
freeze-dried strawberry powder.
I've done
three bake sales this month and one of the favourite cakes has been
vegan
chocolate cake. The eggs are replaced by using a combination of
oat milk, cider vinegar and bicarbonate of soda. I've been told by
several vegans that this is the best vegan chocolate cake they have
ever had. Non-vegans have told me they would have never guessed it
was a vegan cake. What higher praise could you ask for?!
As well as
vegan chocolate cake I've also made a vegan toffee apple upside cake.
Again this uses vinegar and bicarbonate of soda to get that necessary
chemical reaction to get that cakey rise.
Another
favourite at the cake sales has been way to use some of our rhubarb
from the allotment. This rhubarb upside down cake has ground almonds
in it and then sprinkled with crushed Amaretti biscuits and finished
off with an orange and rosemary glaze.
That's our
cakes for this month. I have a couple more cake sales next month to be
baking for and I'll be in a couple of days with June's linky.
I find it amazing how people can make cake out of veggies! These look delicious :)
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