Vegan Almond Cake with Fruit Sauce

Dry Ingredients:

• 2 cups all-purpose flour

• 1 cup almond flour

• 1 cup raw sugar

• 2 tsp baking soda

• 1 tsp salt

Wet Ingredients:

• 1 ½ cups organic soy milk

• 1 tbsp apple cider vinegar or lemon juice (to create vegan buttermilk)

• ½ cup avocado oil (or substitute with applesauce for an oil-free version)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C).

2. Prepare the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, almond flour, raw sugar, baking soda, and salt until well combined.

3. Prepare the Wet Ingredients: In a separate bowl, mix the organic soy milk with the apple cider vinegar or lemon juice. Let it sit for a few minutes to curdle and create a vegan buttermilk. Then, add the avocado oil (or applesauce for the oil-free version) and mix well.

4. Combine the Ingredients: Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix the batter.

5. Bake the Cake: Pour the batter into a greased or lined cake pan. Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out clean.

6. Prepare the Fruit Sauce: While the cake is baking, make the fruit sauce of your choice. In a saucepan, thaw frozen fruit by bringing it to a simmer. Add 1 tbsp of apple cider vinegar and ⅓ cup of maple syrup (adjust based on the quantity of fruit and desired sweetness). Let it simmer for 10-15 minutes, stirring occasionally. You can blend the sauce for a smoother texture or leave it chunky, depending on your preference.

7. Serve: Once the cake is baked, let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Serve the cake topped with the warm fruit sauce.

Enjoy your delicious vegan almond cake with a homemade fruit sauce!