Whether you are doing Veganuary or not, this vegan, gluten free, refined sugar free, no bake tart is sure to please! With it's gorgeous, bright colours and healthy, filling base, this tart will give you the happiness boost we might all need... all in a mere 25 minutes!
If you try this, please do WhatsApp me your photos or tag #ChelseaCakeCompany so I can share your creations with the world!
Ingredients for the crust:
For the filling:
1) Grease a 23cm loose bottom tin with some olive oil. I use this perforated tin which is great for hot and cold desserts and gets about 8 decent slices!
2) Place oats, and flaxseed in a food processor or table top mixer and mix until coarsely ground. Add maple syrup and coconut oil, then add dates and process all together until the mixture resembles wet sand texture.
3) Press the mixture into the pan firmly, and ensure all the sides are pressed in too. Put in the fridge to firm up while you make the filling.
Instructions for the filling:
I have tried so many almond cake recipes in my time, and this one by FAR is the BEST one I can find! It is so easy and produces the most moist and beautiful cakes using whole oranges! Talk about zero waste.
The delicious aroma of this gluten free orange and almond cake is reason enough to bake this, it is gorgeous and never fails! My husband and children all adore eating this and I can't fault it in any way.
Give it a go and let me know what you think!
INGREDIENTS - makes 12 mini cakes (tart size):
Nessie Welschinger is the founder of the Chelsea Cake Company and has lovingly created these recipes for special bakes that she has tried and tested over years in the industry.