Spiced Oat Almond Gluten-free Cake, in Strawberry Nuts Goji berry parfait. Vegan GF gum-free

I whipped up a cake on the day before Valentines day, with oats, rice flour and almonds and was wondering about what to do with it. Since hubbs is used to cakes and cookies every other day. So I made a parfait. Though it didnt look or feel too fancy or elaborate, but it surely won hubbs over ;)

The cake is spiced with ginger and cloves, my current favorite spice combination. It is nutty and melt in your mouth, somewhere between a sponge and a crumbly buttery muffin.. and it works in perfectly in this parfait. I dint use any gum in the cake, you can add a little to make it less crumbly.

You dont need a special day to make either the cake or the parfait. It makes for a great breakfast or an after meal dessert. I know, coz hubbs has asked for it 3 more times already:)

I added some beet to a portion of the cake batter to pinkify the top. That is totally optional. :) It was amazing to see so many hearts, chocolate, pink things and all vegan on all blogs and food photography sites! We had a bunch of chocolate cakes on the weekend, so this fresh parfait was a refreshing change. Check out Spiced Chocolate cake, Carrot Cardamom Cake and more in the Collection here.

Want to grow your own urban garden? Find out how on Localblu. We live in a cozy and small condo in downtown Seattle, and with the amazing local and organic food that I have tasted lately, gardening and growing our own sounds like the way to go. Hopefully this summer we will see some plants in our 8 by 4 balcony and the community p-patch.

Cake Ingredients: Makes a 3/4 inch layer in an 8 by 4 inch pan

6 Tbsps Oats, ground

4 Tbsps raw Almond, ground

2 Tbsps brown rice flour

3.5 Tbsps raw sugar or equivalent sweetener

1/2 teaspoon baking powder

1/8 teaspoon each of ginger and cloves powder

2 teaspoon agave syrup

2 Tbsps water

1.5 Tablespoons organic canola oil

1/2 teaspoon flaxmeal

1/2 teaspoon vinegar

For the pink layer:

2 teaspoon beet puree

1 Tbsp Oats, ground

Directions:

In a bowl whisk the oil, water, agave, sugar, vinegar and flaxmeal till well combined.

In another bowl whisk all the dry ingredients and add to the wet mix.

Pour the batter in a parchment lined pan.

Bake all the batter, or keep 2 Tablespoons for the pink top(optional).

Mix 2 Tablespoons of the mix with 2 teaspoons beet puree and 1 Tablespoons oats flour. Pour this in top of the batter.

Spread it on the top and bake at preheated 375 degrees F for 25-30 minutes or until a tooth pick from the center comes out almost clean

Remove cake from pan carefully. Let cool for 10 minutes before slicing.

For the parfait:

Layer the a piece of the cake that fit into the serving glass.

Top it with chopped strawberries or fruit of choice, some chopped walnuts or other nuts and dried goji berries.

Top this layer with plain Coconut milk or other non dairy yogurt. For a more dessert version, add a little agave or raw sugar and spices of choice to the yogurt(I used SoDelicious plain coconut milk yogurt with a little ginger powder, cinnamon and raw sugar mixed in for just a hint of sweet and spice)

Top this layer with the cake, then fruit, nuts, yogurt and continue layering.

Dig in and smile!

This cake is headed to Allergy Free Wednesdays, Ricki's Wellness weekend, Allergy Friendly Fridays.