Spiced almond cake

If I have to define this cake in just one word it would be “healthy”, all my recipes seek to be as healthy as possible without losing the flavor and looking to be the richest possible using wholesome ingredients, and this Cake meets all those requirements. Only one cup of wholemeal flour, many nuts, a creamy frosting, low in fat and high in protein make this cake a delight.

It came out more fluffy than I expected, super wet that when I cut it, my mouth made water, was almost impossible to resist the temptation of eating that portion before photographing it. Undoubtedly one of the best recipes I made in the last months, and the best part? In 20 minutes you have it ready and sure you have all the ingredintes in your house.

Do you dare to try the recipe? You will not regret! If the tests tell me, send me an email or comment in the blog post how it came out, if you liked it, or that you would change it, I would love to listen to the advice of those who try my recipes! And if you share a photo on your Instagram or stories tag me like @gaspic_healthyberry so I can see it and I’ll share you in my stories!

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Spiced almond cake

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

Course Dessert

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 6 portions

Author Gaspar Carreira

Ingredients

• 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

Instructions

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.