Recipe by Nondumiso Phenyane
See more of Nondumiso’s creations: instagram.com/vegan_attempts
Nondumiso's Masterclass Vegan Clementine and Thyme Cake
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 1 hour 15 minutes
Yield: 6-8 people 1x
Category: dessert
Cake
3 & 1/4 cups almond flour
1 cup potato starch
1/3 cup corn-starch
1 & 1/3 cups coconut sugar
3 tbsp flaxseed powder
1 & 1/2 tsp baking soda
1 & 1/2 tsp baking powder
1/2 tsp salt
The zest of 1 clementine
About 1/4 tsp chopped fresh thyme
1 & 2/3 cups almond milk
The juice of 1/2 lemon
The juice of 1 clementine
- Preheat the oven to 180° C and lightly grease two standard 24 cm round cake pans.
- Pour the milk into a bowl and mix it with the clementine and lemon juice. Let the mix sit for a few minutes.
- Add the dry ingredients to a large mixing bowl and combine them using a whisk.
- Add the wet ingredients to the dry ingredients and mix until the ingredients are well combined.
- Divide the batter evenly between the cake pans and bake for 35-40 minutes, or until the cakes are evenly cooked (if you insert a toothpick at centimetre of the cakes, the toothpick should come out clean).
- Let the cakes cool for about 20 minutes before removing them from the cake pans.
- Let the cakes cool completely before frosting.
Garnishing
Mandarins:
1. Peel three to four clementines and slice them into circles.
2. Heat up a medium sized pan and add 1 tbsp of oil.
3. Once the oil is hot, lightly fry the Mandarins.
4. Remove the Mandarins from the pan and set them aside.
Frosting:
1. Whisk 2 cups of powdered sugar, 2 tbsp of non-dairy milk, 2 tbsp of vegan butter.
2. Add a thin layer of frosting on the first sponge cake.
3. Add a layer of clementines.
4. Add the second sponge cake.
5. Add a layer of sliced Mandarins.
6. Sprinkle some fresh or dry thyme on cake.
7. Enjoy!
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