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Spiced almond cake
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins

Very healthy and simple to make, moist, fluffy and full of flavor thanks to spices.

Course: Dessert
Servings: 6 portions
Author: Gaspar Carreira
  • 2 cups raw almonds 360g
  • 1 cup wholewheat flour 120g
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 1 cup muscovado or coconut sugar 200g
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1 cup raisins 160g
  • 1 cup dried cranberries 160g
  • 2 eggs or 4 egg replacement*
  • 1 cup almond milk or milk of your choice 220ml
  • 1/4 cup liquid oil 22ml
  1. Preheat the oven to 200°C

  2. Process the almonds until you get a flour and there aren't large pieces of almonds left. Put the "flour" in a large bowl and mix with the rest of the dry ingredients, including the sugar.

  3. Add the eggs and the oil and mix well. Add the milk little by little and mix until it is well integrated.

  4. Add the raisins and cranberries, mix.

  5. Put the mixture in a mold of 22 cm in diameter with parchment paper and floured. Bake for 20-25 minutes or until golden brown on top and cooked on the inside but still a little wet.

  6. Let cool and finish with cream cheese, coconut cream, or tofu cream, all these options go well!

Recipe Notes

*You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.