Gluten free vegan rose and almond cakes

Eating pastries is always a treat but if you have a litany of food allergies or perhaps want to indulge while still being kind to the planet, it can be a bit of a quandary. These simple little cakes are a cinch to whip up and are bright as a button to boot. Your guests and even your fine self will be surprised at how tasty vegan and gluten free baking can be.

Gluten free and vegan Rose, almond and orange cakes

Sponge base

100g coconut oil, melted

55g caster sugar

180ml almond milk

60ml orange juice

Zest of an orange

180g gluten free flour

1 teaspoon gluten free baking powder

3/4tsp bicarbonate of soda

100g ground almonds

Agave syrup

100g agave syrup

100g orange juice

½ teaspoon rose water

25ml water

Pomegranate glaze

280g icing sugar

25ml fresh pomegranate juice

20ml lime juice

Method:

In a medium bowl combine gluten free flour, ground almonds, orange zest, baking

powder, bicarbonate of soda.

In a stand mixer whisk together coconut oil and sugar. Then add almond milk and

orange juice followed by your dry ingredients.

Pour into silicon muffin moulds and bake for 20-25 minutes at 160 degrees fan assist

three

While the cakes are baking make your syrup. Combine agave syrup, orange juice

and rose water and heat until combined.