Last recipe of 2017 you guys. This year just raced by. So much happened, hard to believe I only started Miss Walter’s a mere eight months ago. Thank you all for your lovely comments, tags and likes. Seriously, thank you from the bottom of my heart. To toast the new year ahead of us in style, here’s a delicious Walnut Streusel Cake with Marmalade – vegan, gluten-free, sugar – to have with your glass of bubbly (Buck’s Fizz anyone?).
May your year ahead be filled with roaring laughter, tender hugs, smothering kisses and no-soggy-bottom cakes. To new adventures!
Walnuts, not your thing? Try my layered Naked Chestnut Cake instead.
This recipe for a vegan Walnut Streusel Cake is:
- Vegan (no dairy, no eggs)
- No added white sugars
This delicious sponge cake rounds it up with a marmalade layer and crunchy walnut streusel.
- 80 g gluten-free oats
- 120 g buckwheat flour
- 2 tbsp. ground flaxseeds (flaxseed flour)
- 1 tsp. baking poweder
- 1 tsp. baking soda
- 1 tbsp. apple vinegar
- 1 tbsp. walnut oil and some extra for greasing
- 1 banana
- 1 apple
- 50 ml oat milk
- 70 g rice syrup
- 1 tsp. pure vanilla essence
- 2 medium oranges
- 10 g agar agar
- 85 g walnuts
- 1 tbsp. walnut oil
- 2 tbsp. coconut blossom sugar
- 1 tbsp. buckwheat flour
Make the marmalade first. Peel 2 oranges and add them to the food processor. Blitz and add the agar agar. In a pan, bring the mix to boil and let it cook over medium-high heat for about 2 minutes before setting it aside to cool off completely.
Now get started on the cake. Mix the flaxseed with 8 tbsp. of water mix well and set aside. Preheat your oven to 180 C and grease a a round cake form (approx. 20cm diameter). Using a food processor, grind the oats until you get a fine oat flour. In a bowl, add the oat flour, buckwheat, baking powder and soda and combine well. Now in your food processor, add the flax eggs, banana, apple, rice syrup, walnut oil and the vanilla essence. Blitz it thoroughly. Now add your wet, sticky mix to your bowl of flour. Add the apple vinegar and combine well. Pour into the prepared tin and set aside.
Crush the walnuts slightly with your hand. In a bowl, add the oil, coconut blossom sugar and buckwheat and combine well. Now spread the marmalade evenly over your cake. Sprinkle the coated walnuts on top as a final touch to this beauty. Bake for 30-35 minutes and let the cake cool off completely before removing the form.
Have we met?
Hi there! I created Miss Walter’s to include loved ones with dietary restraints (chosen or not) at the dessert table. I share all my favourite vegan dessert recipes with you so that you can do the same. Because sharing food has the power to unite us, so let’s not get our diet in the way of eating and sharing delicious cakes.