Blackberry Almond Bundt Cake

This is a rich, dense vegan cake – not too sweet and very delicious.

Preparation Time:	10 minutes
Cooking Time:	45 minutes
Time Until Ready:	2 hours
Serves:	12

Ingredients

2 cups of wholemeal pastry flour
1 cup of freshly minced almond meal
1/2 teaspoon sea salt
2 teaspoons baking powder
2/3 cup of maple syrup
2/3 cup of corn oil
1 1/2 cups of blackberry jam
1/2 cup of rice milk or coconut milk

Directions

• Preheat the oven to 350 degrees F/180 degrees C and lightly grease a bundt tin.
• In a large bowl combine the pastry flour, almond meal, sea salt and baking powder.
• In a separate bowl mix the maple syrup, corn oil and 1 cup of the jam and the coconut milk. Add the liquid to the flour and stir to combine.
• Pour the batter into the prepared tin and bake on the middle shelf of the oven for 45 minutes or until a skewer comes out clean.
• Allow to cool for 10 minutes before turning out.
• Meanwhile heat the remaining 1/2 cup of jam and 1/2 cup of water in a small saucepan, stir until a reduced syrup forms. Pour over the warm cake.

Delicious with coffee

Source: hamiltro

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