Vegan almonds milk cake

  • Dolce veg al latte di mandorla

INGREDIENTI

100 g of gluten free rice flour Molino Rossetto
100 g of gluten free buckwheat Molino Rossetto
150 ml of almonds milk
90 ml of seeds oil
70 g of honey
80 g of cane sugar
1/2 of gluten free cream of tartar  Molino Rossetto

PRODOTTI USATI

  • RICE FLOUR GLUTEN-FREE - 17,64 OZ (500 G) -
  • BUCKWHEAT FLOUR GLUTEN-FREE- 17,64 OZ (500 G) -
  • Cream of Tartar - gluten free - 3 cases x 0,56 (16g) -

PREPARAZIONE

Mix almonds milk, honey, oil, sugar and knead all the ingredients until you obtain an emulsified cream. Mix flours with cream of tartar and add them to the liquid compound. Mix for about 1 minute. Choose the most appropriate mold: for a cake of 20/22 cm, for a plum cake use a mold of 21x9 cm, or you can make muffins or cupcakes. Cook at 180° for about 35-45 minutes. Cooking time can be different depending on the cake that you have chosen (for muffins or cupcakes it is about 15-20 minutes). Checj the cooking before you remove from the oven.