Mango & apple pound cake with apricots and pistachios (gluten free, vegan)

For me perfect consistency! Raised, thick, sweet, soft, bouncy and extra wet! Just try!




  • 40g freshly ground gold linseeds (flaxseeds) + 120g hot water
  • 150g cashews
  • 230g mango
  • 1 litlle deseeded apple  (180g)
  • 150g dates
  • 80g dried sulphur  free apricots  (these are dark)
  • 90g ground buckwheat
  • 130g corn flour
  • 60g tapioca starch
  • 1 tsp ground cardamon
  • a piece of dried lemon zest (4cm)
  • 110g plant milk (oat)
  • 2 tsp gluten-free baking powder
  • 1 tsp baking soda + 1 tbsp aplle cider vinegar


  • 60g cashews (buttered)
  • 25g  cocoa beans (buttered)
  • 25g maple syrup
  • 50g dried dates (no preservatives)
  • juice of 1/2 lemon
  • 2 tbsp crushed pistachios



  1. Prepare a baking tray 23cm x 23cm lining it with baking paper.
  2. Grind linseeds and pour with hot water. Set aside and wait until jelly forms.
  3. Make flour of buckwheat mix with corn flour,tapioca starch, cardamon and baking powder. Set aside in a seperate dish.


  1. Place cashews and lemon zest in a blender and chop finely.
  2. Add apricots, mango, apple,  flaxseed jelly and dates and blend until smooth.
  3. Add plant milk, dry ingredients from a bowl and a foam of soda and apple cider vinegar. Mix well quickly.
  4. Bake for 1 hour in 160°C with circular and double-heater mode. Let it cool.
  5. Prepare topping. First make a butter of cocoa beans and cashews, later add dates, maple syrup and lemon juice. Spread over the cake, sprinkle with crushed pistachios and put in a refrigerator to let it thicken.

Enjoy your meal!

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