Name: Gluten free mandarin cake recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8
Ingredients: 175 g gluten free oat flour; 125g white Sorghum flour; 2 tbsp (20g) plain cocoa powder; 60g coconut sugar; 1/2 tbsp Tapioca starch; 1 tbsp vanilla sugar; 5g fresh mandarin zest from 1 organic mandarin; 1 tbsp mandarin juice; 1tsp bi-carb soda; 1 pinch of pink or sea salt; 65g raw cashews; 450ml filtered water; 180g icing sugar; 1 tbsp Mandarin juice; 1/2 tsp lemon juice; 1/2 tsp mandarin zest (from an organic mandarine); 1/2 tbsp plant based milk of your choice

by Ange's Kitchen Last updated on 07/15/2021

Looking for an afternoon cake? This gluten-free mandarin cake has your name written all over it. - Ange's Kitchen

Ingredients

175 g gluten free oat flour
125g white Sorghum flour
2 tbsp (20g) plain cocoa powder
60g coconut sugar
1/2 tbsp Tapioca starch
1 tbsp vanilla sugar
5g fresh mandarin zest from 1 organic mandarin
1 tbsp mandarin juice
1tsp bi-carb soda
1 pinch of pink or sea salt

The cashew milk

65g raw cashews
450ml filtered water

The icing

180g icing sugar
1 tbsp Mandarin juice
1/2 tsp lemon juice
1/2 tsp mandarin zest (from an organic mandarine)
1/2 tbsp plant based milk of your choice

Method

Step 1

To make the milk, add cashews into your Nutribullet or Ninja machine, add the water and process. Set aside.
Step 2

dd all ingredients for the batter into a bowl and mix well. Add the milk and mix well.
Step 3

Add to the baking dish and add to the oven. Bake for about 35 minutes.
Step 4

Make a test with a wooden skewer to check if the cake is ready. It should come out clean.
Step 5

Remove from oven and cool down complete.
Step 6

To make the icing, add all ingredients for the icing to a bowl and mix well.
Step 7

Top the cake with the icing and sprinkle with some chocolate sprinkles and coconut for decoration. Let the icing set.