Today it's my birthday and this cake is my present to you so you can celebrate with me! It is my own veganised interpretation of a recipe I found on the Delhaize supermarkets magazine. I made it with peaches and blueberries, but feel free to use any other fruit.

 

For the dough:

200 g spelt flour

30 g agave syrup (or maple)

70 g coconut oil

A pinch of salt

​

Put all ingredient in a bowl and mix with your hands until you obtain a dough. Wrap it in kitchen film and put in the fridge for at least 30 minutes.

​

For the filling:

100 g Almond flour

40 g coconut oil

40 g + 2 tablespoons agave syrup (or maple)

1 big peach or 2 small ones

a handful blueberries

a few flaked almonds

​

In a small bowl mix the almond flour, coconut oil and 40 g agave syrup until you obtain a frangipane cream.

Slice the peach finely and prepare the blueberries and set them aside.

On baking paper roll the dough out until flat, cover it with the frangipane cream leaving a 3-4 cm border empty. Put the sliced peaches and blueberries on the frangipane cream then roll the border in.

Brush everything with 2 tablespoons agave syrup and decorate with the almond flakes.

Transfer everything on a baking tray and bake for 50 minutes at 180°C.

Serve lukewarm with a scoop of vegan icecream.