Vegan Raspberry Almond Cake Bars

🧂 Ingredients

• 1 ½ cup all-purpose or spelt flour

  or gluten-free flour*
• 1 ½ tsp baking powder

  or ¾ tsp baking soda
• 1 pinch of ground vanilla

  or 1 tsp vanilla or almond extract
• 1 cup ground almonds

  also known as "almond meal"
• ½ cup + 1 tbsp raw cane or coconut sugar

  + a little more for sprinkling
• ½ tsp salt
• ⅔ cup dairy-free milk

  or 1-2 tbsp more as needed
• ½ cup applesauce

  or 1 mashed banana or 2 flaxseed eggs*
• ⅓ cup oil

  e.g. canola, coconut, or sunflower oil
• 1 tbsp apple cider vinegar

  or white vinegar
• ¾ cup raspberries

  frozen or fresh
• 1 tbsp cornstarch
• 3 tbsp almond flakes

  for sprinkling

Instructions

• 1 Preheat the oven to 356 °F (180 °C). Lightly grease an 11 x 7 baking pan or
  8-inch square pan and then line with additional parchment paper (the previous
  greasing helps the parchment paper to stick to the pan).
• 2 Sift the flour, baking powder, and ground vanilla into a large bowl (sifting
  prevents lumps). Then add the ground almonds, sugar, and salt and whisk
  together. Set aside.
• 3 In a measuring cup whisk together the dairy-free milk, applesauce, oil, and
  apple cider vinegar.
• 4 Now pour the wet into the dry ingredients and stir until just combined.
• 5 Add the batter into the prepared baking pan and smooth it out.
• 6 Toss the raspberries in the cornstarch to coat (this will prevent the raspberry
  juice from making the cake soggy). Then spread them over the batter. Top with
  almond flakes and sprinkle with a bit of sugar (this will create a nice
  caramelization and browning).
• 7 Bake in the preheated oven for about 40 minutes, or until a toothpick comes out
  clean (if you want a moist cake, don't over-bake).
• 8 Let it cool for 15 minutes in the pan. Then lift it out onto a cooling rack
  using the overhanging parchment paper and allow it to cool completely.
• 9 Cut into squares and enjoy!

Nutrition Info