Almond cake
gluten free dairy free soy free corn free refined sugar free grain free
This is a great base recipe. Can be baked in a donut tin, cupcake cases, muffin tin and many different sized cake tins. This will make one small 20 cm round or square tin. Get creative with flavours!
Ingredients
1C almond meal
1T coconut flour
1/2C tapioca starch
2t baking powder
40g coconut oil
100g
rice syrup
3
eggs
1t vanilla extract
Method
Preheat oven 180 degrees celcius
Combine all ingredients in the Thermomix bowl, 40 seconds speed 4 or mix together in a blender/food processor
Pour into lined cake tin - We use a round or square 20 cm tin
I find the square tin cuts into nice even slices for storage in small snap lock bags in the freezer
Bake for approx 40 mins until when pressed gently it bounces back
Remove carefully from the tin and cool on a rack
 |
| This version I stirred frozen raspberries through the batter and then once spread in the tin topped with slivered almonds and flaked coconut. |
Variations
**This version I stirred frozen raspberries through
the batter and then once spread in the tin topped with slivered almonds and
flaked coconut.
**Banana cake - replace 1 egg with 1 banana. Add spice
as desired. Cinnamon and nutmeg are a nice combo.
** Apple cake - add one grated apple to the batter.
Add spice as desired. Cinnamon ginger and nutmeg are a nice combo.
**Chocolate - replace 1/8 cup tapioca with cacao
powder
**Pear crumble cake - top batter with sliced pear and then top with your favourite crumble recipe
