From: Linda McCartney’s Home Cooking, p. 152
A great and simple, yet elegant cake with a sublte taste of marzipan.
I did try a vegan and gluten-free version of this cake, using
115g of vegan margarine,
100g puréed silken tofu,
1tsp. vanilla essence,
100g rice flour,
70g potato flour,
2 tbsp. potato fiber,
1 tsp. baking powder (gluten-free),
120ml plant-based milk,
55g ground almonds,
2 vegan “egg-whites” (I used the egg white powder from Vantatsic foods).
The cake had a lovely taste and kept moist for 2 days, but was rather soft and crumbled easily. Next time I will try using some flour that will give a bit more texture, such as oat flour or cornflour.
The stated baking time of one hour seemed to be far too long; 40 minutes was enough for my cake to bake.