Vegan Gluten-Free Almond "Namandier" (King Cake Filling Cake) by @le.renard.et.les.raisins

55 min

8 servings

🌰

200 g

Almond flour

⚪

100 g

White

🥛

230 g

Soy cooking cream

🌰

1 tsp

Bitter almond extract

🥥

50 g

Deodorized coconut oil

🌽

30 g

Cornstarch

🌰

1

Almond

🍬

Sugar

  1. Mix
    • Almond flour
    • White or blond sugar

    In a bowl, mix together the almond flour, cornstarch and sugar.

  2. Add
    • Soy cooking cream
    • Deodorized coconut oil
    • Bitter almond extract

    Make a well in the center and add the soy cream along with the melted coconut oil and the bitter almond extract.

  3. Mix

    Mix, then pour the batter into a small hinged springform tin (about 15cm diameter) that has been generously oiled beforehand.

  4. Add
    • Almond or fève charm

    Add the lucky charm (almond or fève) and push it down until it is covered by the batter.

  5. Sprinkle
    • Sugar

    Sprinkle the top of the cake with sugar.

  6. Bake

    Bake in a preheated oven at 180°C for 40 minutes, or until golden.

  7. Serve

    Wait until completely cooled before serving.

Vegan Gluten-Free Almond "Namandier" (King Cake Filling Cake) by @le.renard.et.les.raisins

55 min

8 servings

🌰

200 g

Almond flour

⚪

100 g

White

🥛

230 g

Soy cooking cream

🌰

1 tsp

Bitter almond extract

🥥

50 g

Deodorized coconut oil

🌽

30 g

Cornstarch

🌰

1

Almond

🍬

Sugar

Preparation Steps

  1. Step 1/7

    In a bowl, mix together the almond flour, cornstarch and sugar.

    🌰Almond flour
    🌽Cornstarch
    🍬White or blond sugar
    🥣Bowl

  2. Step 2/7

    Make a well in the center and add the soy cream along with the melted coconut oil and the bitter almond extract.

    🥛Soy cooking cream
    🥥Deodorized coconut oil
    🌰Bitter almond extract
    🥣Bowl

  3. Step 3/7

    Mix, then pour the batter into a small hinged springform tin (about 15cm diameter) that has been generously oiled beforehand.

    🥣Bowl
    Springform tin

  4. Step 4/7

    Add the lucky charm (almond or fève) and push it down until it is covered by the batter.

    🌰Almond or fève charm
    Springform tin

  5. Step 5/7

    Sprinkle the top of the cake with sugar.

    🍬Sugar
    Springform tin

  6. Step 6/7

    Bake in a preheated oven at 180°C for 40 minutes, or until golden.

    Springform tin

  7. Step 7/7

    Wait until completely cooled before serving.

Composition

Ingredients

Types

Nuts, Sweeteners, Dairy Alternative, Flavoring, Oils, Starches

Ingredients

Almond flour, White, Soy cooking cream, Bitter almond extract, Deodorized coconut oil, Cornstarch, Almond, Sugar

Notes

White (or blond sugar), Soy cooking cream ("soja cuisine" liquid soy cream), Deodorized coconut oil (plus a little extra for greasing the tin), Cornstarch (sifted), Almond (or fève charm)

Allergens

Tree nuts, Milk, Soy

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Low-Sodium, Vegan, Dairy-Free, Gluten-Free

Calories

280 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 16g, Fat: 22g, Fiber: 2.5g, Sugars: 13g

Nutritional Information

Minerals

Magnesium: 55mg, Calcium: 60mg, Iron: 1.1mg, Potassium: 150mg, Sodium: 15mg

Vitamins

Vitamin E: 4.5mg, Vitamin B2 (Riboflavin): 0.2mg

Preparation

Time Information

Preparation

15 minutes

Cooking

40 minutes

Overall

55 minutes

Difficulty

Level

Easy (1/4)

Steps

7 steps

Equipments

Utensils

Bowl, Springform tin, Sifter

Appliances

Oven

Type

Type

Type Of Dish

Dessert

Occasions

Galette des Rois, Épiphanie

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Fudgy, Moist, Dense

Flavors

Almond, Sweet, Nutty

Other

Price

Medium

Recommended Preservation

room temperature

Preservation Infos

room temperature : 1-2 days (in an airtight container or wrapped,away from heat and sunlight), fridge : up to 5 days (in an airtight container,bring to room temperature before serving for best texture), freezer : up to 2 months (wrap tightly in plastic wrap then foil,thaw at room temperature before serving)