Vegan Crunchy Almond and Raspberry Cake

Ingredients

• 1 tablespoon chia seeds
• 3 tablespoons water
• 100 grams dairy-free butter, cubed
• 225 grams all-purpose flour
• 1 teaspoon baking powder
• pinch of salt
• 1/2 cup raw brown sugar or to taste
• 125 ml soy or oat milk
• 1 teaspoon almond exact
• 1 cup fresh raspberries
• almond flakes, for serving

Method

1. Preheat oven to 180°C, grease and flour baking tin. Mix chia seeds and water together in a small bowl and let it sit for 10-15 minutes until the mixture becomes gel.
2. In a food processor pulse together butter, flour, baking powder and salt until mixture resembles crumbs. In a separate bowl using hand electric mixer beat chia seed mixture, sugar, milk and almond exact. Stir the dry ingredients into the wet ingredients. Add in raspberries and stir until just combined.
3. Pour batter into the prepared tin. Bake for 25 to 35 minutes until golden brown and tooth pick inserted in center comes out clean. Let the cake cool for 10 minutes and sprinkle almond flakes on top before serving. Enjoy!