Method

Preheat the oven to 180°c/350°F/Gas Mark 4. Place a baking tray on the middle shelf.

In a small bowl add the milled linseed and sparkling water, stir well and set aside for 10 mins.

In another small bowl mix the plant based yogurt together with 1tbs of cider vinegar.

In a large mixing bowl, add the date sugar, olive oil, vanilla extract, linseed mixture, yogurt and cider vinegar, plant-based milk, cardamom and cinnamon.

Mix well, next add the gluten free flour and baking powder, mix well and finally fold in the ground almonds. Pour the cake batter into a non-stick ring cake tin, we used a  non stick 20 cm diameter ring tin.

Place the cake tin on the baking tray in the oven and bake for approx 45-50 mins. The cake should feel firm and springy to the touch. A thin skewer can also be used as a cake tester, insert it into the center of the cake, it should come out clean, a few crumbs are okay. Leave the cake for 10 minutes before removing from the tin and then cool on a wire rack.

To make the frosting; add the plant-based cream cheese, icing sugar and vanilla extract to a bowl and slowly add the milk, beat with a hand mixer until the icing is smooth, glossy and lump free.

Drizzle the icing over the cake and sprinkle over pearl sugar.

Store in an airtight tin, best eaten within 24-36 hours of making.

A delicious, moist, plant-based, gluten free cake. Easy to make and with all the taste of a Cinnamon bun…. just that little bit healthier for you.