Author: Hana, Nirvana Cakery
Serves: 6″ three layer cake
Ingredients:
50g ground almonds (1/2 cup)
50g ground pistachios (1/2 cup)
70g brown rice flour (1/2 cup)
35g buckwheat flour (1/4 cup)
30g arrowroot (1/4 cup)
100g coconut sugar (3/4 cup)
1tsp baking powder
1tsp bicarbonate of soda
pinch of sea salt
½ lemon, zest
2tbsp ground flaxseed+6tbsp water
80ml olive oil (1/3 cup)
150ml almond milk (1/2 cup+2tbsp)
1tbsp apple cider vinegar
1tsp vanilla
Strawberry chia jam:
150g strawberries (1 cup, sliced)
1tsp lemon juice
½tbsp maple syrup
1½tbsp chia seeds
Frosting:
350g coconut yoghurt (1½cup)
Topping:
strawberries
chopped pistachios
fresh flowers
Read ore at nirvanacakery.com
