DessertGluten FreeRecipesVegan

Gooseberry Cake

by Edward Daniel
written by Edward Daniel
Caption of Gooseberry Cake. Image by Edward Daniel (c).

Gooseberry Cake I one of those decadent dishes of mine.  I love the way that star anise and cardamoms add to the flavours of this cake.  This cake took me a few times to perfect.  It is moist and delicate but I love its taste.

Caption of Gooseberry Cake. Image by Edward Daniel (c).
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Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 280g gooseberries
  • 100g polenta
  • 100g ground almonds
  • 100g quinoa
  • 25g oats
  • 50g flaxseeds
  • 100g raw unrefined cane sugar
  • 1 star anise
  • 6 cardamom pods
  • 110ml olive oil
  • ½ lime, zest and juice
  • 1tsp baking soda
  • Pinch of salt
  • 200ml filtered water

Instructions

  1. Pre-heat the oven to gas mark 150 degrees Celsius or if you have a fan oven 160 degrees Celsius.
  2. Place the polenta, quinoa, oats, flaxseeds, sugar, star anise, cardamom pods and salt in a blender and blend finely. Place in a mixing bowl.
  3. Stir in the water and mix. Then add in the oil. Use a spatula.
  4. Add in the baking soda.
  5. Cut the gooseberries in quarter and add into the mixture.
  6. Then add in the lime juice.
  7. Line two baking trays with oil. Place in the baking tray. Divide the cake in two.
  8. Bake in the oven for around 25 minutes. Make sure a skewer runs cleanly through to ensure that it is done.  Allow to cool and set aside.
  9. Serve with icing of your choice.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".

 

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