AYO Almondmilk Yogurt and Akasha Restaurant, which is located in Culver City, have put together a number of delicious recipes just for the holidays, such as its Cranberry-Almond Coffee Cake.
Opened in 2008, Akasha features California and New American cuisine along with cultural influences from Chef Akasha Richmond’s world travels, many of which are vegetarian.
AYO Almondmilk Yogurt is crafted from organic, sun-grown almonds by the fourth-generation farmers at the Billings family ranch. Naturally flavored with an infusion of organic vanilla, blueberries, strawberries, or peach, the vegan, plant-based yogurt is just 150-160 calories per 5.3 oz cup and has less added sugar than most other varieties.
Cranberry-Almond Coffee Cake
1 cup gluten-free 1-1 flour (we use Bob’s Red Mill gluten-free 1-1 baking flour)
½ cup coconut flour
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon sea salt
¼ cup olive oil
2 oz. softened plant-based butter
1 &1/3 cups organic sugar
1 teaspoon lemon zest
1 teaspoon orange zest
1 container AYO vanilla yogurt
1 & ½ cups fresh cranberries
1/3 cup chopped almonds (for topping)
1 tablespoon sugar (for topping)
1. Grease a 10-inch round baking pan and line it with parchment paper. Preheat oven to 345 degrees.
2. Mix gluten-free flour, coconut flour, baking soda, baking powder, and sea salt in a bowl.
3. In a standing or hand mixer, cream the butter and olive oil. Add sugar and beat until smooth. Add citrus zest and eggs, one at a time, and cream well for about 2 minutes.
4. Add flour mixture and yogurt in three parts, starting and ending dry.
5. Scrape into the prepared pan.
6. Bake for 30 minutes. Let cool. Remove from pan.