5 ingredient vegan and gluten free almond cake with cranberries and aquafaba in place of egg whites for a light and fluffy fall cake. Refined Sugar Free too.
gluten free, Healthy, holidays, Vegan
Servings: 8 pieces of cake
Calories: 272 kcal
Bob's Red Mill Blanched Almond Flour
dash of salt
liquid reserved from can of chickpeas
rinsed and dried
Preheat oven to 350 degrees F.
Sift almond flour into a large bowl. Add baking soda, salt and mix.
Add maple syrup and beat until combined.
In a separate bowl beat aquafaba until stiff peaks form (this took me about 10 minutes).
Gently fold the aquafaba into the almond flour mix.
Add the cranberries and gently fold in.
Place batter in a 9 inch springform pan lined with parchment paper.
Bake for 35-45 minutes until cooked through and top is lightly browned.
Serving size: 1/8 of the almond cake Calories 281 % Daily Value* Total Fat 17.5g 27% Saturated Fat 0g 0% Cholesterol 0g 0% Sodium 160.8mg 7% Total Carbohydrate 25.4g 8% Dietary Fiber 4.8g 19% Sugars 15.2g Protein 8.8g 18% Vitamin A 0% Vitamin C 6% Calcium 5% Iron 3%