Years and cakes of experience made this recipe so particular and perfect. It’s super easy and there is no way it won’t come out from your oven beautifully fluffy and moist.

You can serve it in hundreds of different combinations, with and without frosting, meringue or cream. You can also make it as a fruit cake or cupcakes! What matters is imagination.

Few ingredients, all pure and organic. Some you can swap with ones you prefer like a different type of plant butter or another glutenfree flour.

Have fun with combining your own personalised dessert!

Ingredients:

• 250g plant butter (unsalted)
• 350g coconut blossom sugar
• 1tbs agave nectar
• 1 full tbs natural plant yogurt
• 4 medium-large eggs (room temperature)
• 200g whole rice flour
• 100g almond flour
• vanilla extract
• 1tsp baking soda
• 1tbs raising powder

Preparation:

Preheat over up to 160C and grease a 24 cm cake tin.

Cream plant butter and sugar for at least 15 min.

Add eggs one at a time and continue beating gently until its fluffy.

Add vanilla extract and yogurt.

After the mass is uniform and pale, start adding flour mixed with baking soda and baking powder.

Once it’s creamy, place the mixture inside the cake tin and bake it for 60 minutes on the middle shelf of the oven.

When it’s golden-brown and the wooden stick inserted into the cake comes out clean – it’s ready

In the end, the best way to cool it without risking ay failure – just turn the oven off and open the oven door and wait for 20-30 min. Now you can remove the tin.

Decorate and serve!

Bon appetit!