Raisin Almond Cake

Raisin Almond Cake


This is one of Kia’s favorite cake…
It can be bake with Loaf pan like this or you can put in muffin cup …up to you
No Eggs…No mixer…
as easy as it can be…

This cake is very good to taste with a cup of tea or black coffee as i like it….

Raisin Almond Cake

260g flour
100g sugar
1.5 tsp baking powder
1/2 tsp salt
175ml soya/almond milk
4 Tbsp cornstarch
120g vegan butter, melted
2 tsp natural almond extract
100g raisin and purnes

40gr icing sugar
1 Tbsp dairy free milk
1/2 tsp natural almond extract

How To:
*Grease an 8.5″ x 4.5″ x 2″ loaf pan and set aside. Preheat the oven to 170C.
*Combine the flour, sugar, baking powder, salt and cranberries in a large bowl.
*In a smaller bowl whisk together the cornstarch and milk until dissolved and no lumps remain. Whisk in the almond extract then slowly whisk in the melted butter until well blended.
*Pour the liquid over the dry and mix with a rubber spatula in a folding motion until just combined – do not overmix.
*Pour into the prepared tin then bake for about 45 minutes or until risen, golden on top and a toothpick inserted comes out clean or with dry crumbs on it.
*Cool in the tin on a wire rack for 15 minutes then remove to cool completely on the wire rack.

For the glaze simply whisk everything together and spoon over the top of the loaf pushing it out gently over the sides. or put the sugar mix in triangle plastic, cut of small the peak adn spread over the top of loaf.

Make sure the cake is no longer warm when you do this. Allow the glaze to set then slice and serve!