1 ½ tbsp (20 g) sugar
1 tsp cornstarch or flour
For the dough
2 ¼ cups (280 g) all-purpose or spelt flour *see notes
2 tsp baking powder
½ tsp baking soda (or sub 1 tsp more baking powder
½ tsp salt
¾ cup (175 g) + 2 tbsp sugar
½ cup (115 g) vegan butter softened (or margarine or coconut oil)
½ cup (120 g) non-dairy yogurt *see notes
½ cup (120 ml) non-dairy milk *see notes
2 tbsp lemon juice ~1/2 lemon freshly squeezed (or 1 tbsp apple cider vinegar)
2 tsp vanilla extract
For the Almond Topping
¼ cup (50 g) vegan butter or margarine or coconut oil
¼ cup (50 g) sugar *see notes
½ cup (50 g) slivered almonds
To Garnish (optional)
pomegranate
powdered sugar
