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Gingerbread Layer Cake (vegan & gluten-free)

Hana, Nirvana Cakery
  • minutes
  • Serves 6

INGREDIENTS

1

Clementines

2 tsp

Ginger, ground

1

Grapes

1

Rosemary, fresh sprigs

80 milliliters

Almond milk

80 milliliters

Apple sauce

2 tsp

Lemon juice

60 milliliters

Maple syrup

1

Quantity cranberry chia jam

1 tsp

Baking powder

1 tsp

Bicarbonate of soda

70 g

Brown rice flour

1 tsp

Cinnamon

1/4 tsp

Cloves, ground

100 g

Coconut sugar

1 pinch

Nutmeg

1 pinch

Pink salt

1 pinch

Sea salt

30 g

Tapioca flour

35 g

Teff flour

2 tsp

Vanilla

2 tsp

Apple cider vinegar

80 milliliters

Coconut oil

80 milliliters

Olive oil

100 g

Almonds, ground

120 g

Cashew nuts

2 tbsp

Flaxseed, ground

1

Nuts

1

X 400ml can full fat coconut milk, refrigerated overnight