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Almond Teff Cake With Apricot Preserves & Cashew Cream
Prep Time 30 min
Cooking Time 45 min
Difficulty Intermediate



Preheat oven to 350°F.

In a large mixing bowl, whisk together flours, baking soda, cardamom and salt.

Measure out plant milk in a pyrex of small bowl, then add apple cider vinegar & set aside. In a separate bowl, whisk together coconut sugar, maple syrup, eggs, and vanilla. Whisk vigorously for 1 minute or a ribbon of beaten eggs should trail back into the bowl. Stir both wet ingredients into dry and mix to combine well – making sure there are no lumps. Zest 2 teaspoons worth of orange zest into the batter & mix well.

Pour batter to a greased 9 inch springform pan. If your preserves are too thick, dilute with a little water to thin. Dollop about 7 spoonfuls (about 1 tsp. each) evenly overtop the cake. Bake for 40-45 minutes or until browned. The cake will bounce back slightly when you press it & a toothpick (poked into the center of the cake) should come out clean.

For cashew cream, drain soaked nuts and rinse. Add to a high-speed blender with remaining ingredients. Blend very well – until super smooth and whipped. Serve cake with toasted pistachios and cashew cream.

Note: Gluten-Free and Dairy-Free

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