Recipes Vegan Angel Food Cake 2 years ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: FitWaffle Kitchen baker Eloise Head shares recipe for cookie dough pizza with leftover Easter eggs admin April 6, 2021 New Recipe: Recipe: Green Pea Falafel with Loaded Hummus admin March 4, 2022 New Recipe: Rose, lime and coconut chiffon cake Recipe admin February 25, 2021 New Recipe: Fish Fridays: Chef Scot Craig’s Crab Cakes admin February 26, 2021 New Recipe: Ree Drummond’s Cookies and Cream Iced Latte admin April 16, 2021 New Recipe: Layer Cakes for Any Occasion admin March 22, 2021 About The Author More from this Author One Response TzuChiCultureMission December 30, 2021 INGREDIENTS: For the cake: * 35g grapeseed oil * 185g soymilk * 30g sugar * 65g apple puree * 5g lemon juice * 150g wheat flour * 20g rye flour * 40g almond flour * 2.5g dried rose geranium powder * 1g dried rosemary powder * 1g dried parsley flakes * 8g aluminum-free baking powder For the frosting: * 150g cashews, presoaked in water for 4 hours * 2g lemon juice * 30g sugar * 5g agave syrup Directions: 1. Preheat the oven to 200°C. Grease a ring cake pan with coconut oil and flour the pan. 2. In a bowl, mix the wheat flour, almond flour, rye flour, rosemary powder, parsley flakes, rose geranium powder, and baking powder. 3. In another bowl, add the soymilk, sugar, oil, apple puree, lemon juice and whisk everything well. 4. Sift the dry ingredients in two batches into the wet ingredients. Mix until there are no lumps of flour. 5. Pour the cake batter into a piping bag and pipe into the cake pan. 6. Bake on 180°C for 30 minutes, and after rotating the pan, bake for another five minutes. 7. To prepare the frosting, blend the presoaked cashews with 40ml water, lemon juice, sugar, and agave syrup. 8. Frost the cake, and add fruit pieces, rose petals and nuts for decoration. Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.