Vegan "Mate" Cake
What goes best with mate? Ahhhh, my friends, this has been debated for centuries. While in Argentina, I feasted on treats that tasted amazing with a warm mate, yet left me feeling bloated and cranky! So, now, I am on the hunt for the most spectacular treat to have with mate that still allows the yerba's effects to shine through.
And, ta-dah… I have found something wonderful. Here you go, a vegan coffee cake. This is not something I would have every day, nor would I indulge if weight loss was my main objective. This is also a great treat to serve company when you are having a Yerba Mate Tea Party.
2 1/2 cups almond flour
1 cup coconut sugar
1/2 tsp nutmeg
1 tsp cinnamon
pinch of salt
3/4 cup of unrefined sesame oil or 1/2 cup of tahini
1 cup almond, coconut or hemp milk
1/4 cup cashews soaked (at least 3 hours) and drained
1 tsp Bragg's Apple Cider Vinegar
1 tablespoon of raw vanilla powder (use vanilla extract if you don't have any)
1 tsp baking soda
1 tsp baking powder
1 cup chopped nuts (you can pound them in a zip lock back or do this in a food processor) cashews, almonds, pine nuts…. whatever you have on hand
1. Oil up an 8X8 glass or silicone baking dish with sesame oil.
2. Preheat oven to 375
3. Sift dry ingredients into a large bowl.
4. Mix in oil. (Can use the same large bowl or food processor.)
5. Set aside about 1 cup of mixture for later.
6. In another bowl, mix up milk, soaked cashews. vinegar, vanilla, baking soda and baking powder and stir well.
7. Place the wet mixture into the flour mixture and mix well.
8. Place this into greased pan
9. Add chopped nuts to the "set aside" portion.
10. Sprinkle this on top of batter.
11. Bake for about 35 minutes or until center is cooked through.