Your folders
Your folders
Export 13 ingredients for grocery delivery
Step 1
Set the oven to 180° C / 355° C. Grease a 20 cm / 8" square cake tin with a bit of oil or line it with baking paper.
Step 2
In a large bowl, mix almond butter and vegan yoghurt with a wire whisk until smooth.
Step 3
Gradually (to prevent lumps from forming) whisk in almond milk and then maple syrup.
Step 4
Finally mix in lemon / lime juice and vanilla extract.
Step 5
Grab a second bowl and sift flour, ground almonds, baking powder, baking soda and spices (if using) into it. Mix really well.
Step 6
Fold the dry ingredients into the wet ones, in batches, using a spatula in a slow clockwise folding motion until no flour pockets remain. If you used wheat flour, be careful not to over mix.
Step 7
Transfer the batter into the baking tin, spread it evenly and decorate with nectarine segments.
Step 8
Bake for about 50 min (it depends on your oven). It's done when a toothpick comes out fairly clean.
Step 9
Glaze the top with maple syrup (optionally) and let it cool down completely before removing from the tin.
Your folders
davidlebovitz.com
Your folders
theliveinkitchen.com
3.4
(20)
Your folders
delicious.com.au
5 minutes
Your folders
lecremedelacrumb.com
5.0
(18)
Your folders
olivemagazine.com
Your folders
crowdedkitchen.com
5.0
(2)
5 minutes
Your folders
washingtonpost.com
3.6
(16)
Your folders
thesaltymarshmallow.com
5.0
(9)
Your folders
thestayathomechef.com
5.0
(9)
Your folders
drfuhrman.com
4.6
(36)
Your folders
cooking.nytimes.com
Your folders
foodnetwork.com
4.8
(84)
20 minutes
Your folders
kingarthurbaking.com
4.6
(29)
50 minutes
Your folders
bbc.co.uk
3.3
(6)
Your folders
loveandlemons.com
5.0
(14)
Your folders
loveandlemons.com
5.0
(8)
Your folders
myrecipes.com
5.0
(2)
Your folders
bbcgoodfood.com
1 hours, 10 minutes
Your folders
nestandglow.com
4.6
(25)