This spongy and nutty gluten-free almond cake is as healthy and wholesome as it can be.
Fill it with our vegan chocolate frosting and turn it into a fabulous celebration cake.
In a bowl, soak the flaxseeds with milk for 5 minutes.
Blend or mash the bananas until creamy.
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Combine rice flour, almond flour, starch, and baking powder in a bowl.
Then, add the oil, almond extract, banana mash, and flaxseed mix.
Mix all with a spoon or an electric mixer into a creamy cake batter.
Transfer the batter into a 24 cm (9.5 inches) round baking tin greased with oil and sprinkle it with almond flakes.
Bake the cake for 30 minutes at 170°C (340°F) and let it cool down on a rack.
You can optionally slice the cake in half and fill it with chocolate frosting, almond cream, jam, or lemon curd.