Bee Sting cake is really a nice cake.
There are different versions and I choose to start with the simple and plain version.
The next time I will start with the vanilla custard version.
But for now,...
... I baked this cake for a bake-sale. I am a supporter of Farm Animal Rescue.
For years I donate baked goodies for their important bake-sales.
It is always a joy for me,... and the people who go there to buy great sweet vegan delights.
It is a great place and great people who take care of a lot of animals. Feel free to visit their page,...
For this bake-sale, I was nervous. Because I never did a gluten free Bee Sting cake.
So I baked a test version and I was happy straight away.
I think in that week I had 3 test bakes. So a lot of cake was ending up in our bellies that week, haha.
But that's fine with me :-)
I hope you like my cake same like we did,... and our friends, who also enjoyed a piece,... 2,... of it.
For the bake-sale I choose a less healthy version. It contains Nuttelex margarine. The original is made with butter.
But for the more healthier version, I choose almond oil. So if you follow MM, that is your version.
The cake also contains yeast. The original is baked with yeast only.
The yeast taste also gives the cake, with the butter and honey, the typical flavors.
I choose a minimum yeast version. If you follow MM and don't want to add yeast, don't.
But, it will change taste. The yeast flavor will not be present. I never baked it without yeast. So its up to you.
You need a baking dish 34cm x 20cm
I used a browny baking dish.
Ingredients:
Batter
50g Buckwheat flour
50g white Sorghum flour
20g Millet flour
30g Almond flour
20g Tapioca starch
60g organic raw sugar
20g vanilla sugar***
1 tsp baking powder
1/2 tsp bakers yeast
1 tsp physillium husk (you can leave that for MM version)
MM version: 1/2 table spoon olive oil -- (non MM: 20g Nuttelex margarine)
1 pinch of pink salt
160ml almond milk+20ml hot water
***Vanilla sugar,... I always make my own one. All vanilla skins I have left from using vanilla pots,
I add to a glass and top with a mix of raw and coconut sugar.
One pot always goes in complete, with the seeds. So never throw away your vanilla pot skins.
They are perfect to make your own vanilla sugar....
Topping
200g almond flakes
200ml rice malt syrup
MM version: 1/2 tbsp almond oil ( non MM: 20g melted Nuttelex margarine)
Directions:
1. add all ingredients into a bowl for the topping.
Melt the margarine and bring together with the almonds and vegan honey.
2. add all ingredients for the batter into a bowl and mix well to a smooth batter.
3. preheat oven to 180C
4. spread some oil into your baking dish and add the batter.
5. top batter with the almonds. Use your hands for that. That works best.
Sticky matter,... I now :-)
6. bake for 30 minutes. The topping should be golden. Depends on your oven, maybe it needs more baking time.
I got a new oven and the baking time is far less than with my old oven. But 30min should be a good guide for you.
The topping starts bubbling and caramelizing,... you actually see when its ready to remove from the oven.
7. Remove from oven, cool completely down.... and ENJOY with a cuppa,... and family and friends,... or on your own, haha.