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Gluten-Free Vegan Coffee Walnut Cake

Rhian Williams
  • 35 minutes
  • Serves 8

INGREDIENTS

6 tsp

Chicory

1/2

Lemon, Juice of

1

Pomegranate arills

200 milliliters

Almond milk, unsweetened

1

(14oz) tin Coconut milk, full-fat

12 tbsp

Maple syrup

150 g

Almonds* (almond meal), ground

1/4 tsp

Bicarbonate of soda

150 g

Gluten-free flour blend

1 pinch

Salt

1 1/2 tsp

Vanilla

1 tbsp

Apple cider vinegar

60 g

Coconut oil

1

Walnut, halves

50 g

Walnuts

2 heaped teaspoons baking power ((ensure gluten-free if necessary))