This cake is moist and creamy due to the seed butter but also the tonka bean flavor from the caramel sauce. It’s light and fluffy, better than any other cakes, gluten free or not!
-57gr of vegan butter
-113gr of sesame butter ( used this one)
-104gr of white sugar
-50gr of brown sugar
-2 tbsp baking powder
-3 larges eggs, separated, replace with flax eggs if vegan
-272gr of gf bread flour
-2 tbsp of vegan plain yoghurt
-2 tbsp of caramel sauce (i used this, the tonka bean adds a creaminess to the cake)
-A pinch of salt
–Little Moon’s Mochi Gelato
-Preheat the oven at 180°C. Grease and flour your favorite bundt cake pan.
-In a bowl, mix the flour,baking powder and salt together. Set aside.
-In another bowl, cream the butters and sugars together until pale and fluffy.
-Reduce speed of your mixer and slowly incorporate egg yolks (or flax eggs) one at a time. Add yoghurt.
-Slowly add in the flour mix, be careful not to overmix. The batter will be very thick.
This is solely for people using eggs:
-In a separate bowl, beat your egg whites to stiff peaks.
-Add one big scoop of egg whites to your batter and mix it gently until batter looks barely combined.
-Fold in the rest of the egg white and be careful not to deflate its airy consistency.
-Bake for 25-30 min until a toothpick inserted comes out mostly clean.
-Place cake on wire rack to cool for 20min then turn out onto wire rack. Allow cake to cool completely.
-Add any toppings you wish or eat it plain. Enjoy!