Today we're sharing one of our inhouse favourites, sweet almond and berry cake. We absolutely love this cake's moist texture and perfect balance of earthy honey and tart berries. With a luxurious base of ground almonds, honey, pure vanilla bean extract and eggs, it is protein rich and free of refined sugar, dairy and gluten. Paired with a warming cuppa, this delightful treat will leave you feeling good!
Just like the recipes we share online, everything we make at Mondays Kingsland is to our highest standards. We always replace standard white flour with nutrient-dense nut flours. Our eggs are strictly free-range organic. We love to use nut butter, coconut oil or coconut cream to enhance moistness and to give a beautiful coco-nutty flavour. Our vanilla is extracted from real vanilla beans; and we are wholeheartedly committed to using natural, low GI sugars like rice malt, honey and 100% pure maple syrup.
It's not the cheapest road to take, but when it comes to your health and ours, and what we put in our bodies, we believe in quality.
2 1/2 cups ground almonds
5 tbsp honey or rice malt syrup
5 free range eggs
1/3 cup coconut oil, melted
1 tsp baking soda
1 tsp pure vanilla bean extract
1 1/2 cups of frozen or fresh raspberries
for the topping:
1 cup coconut flakes or shredded coconut
1 tbsp coconut oil
Preheat the oven to 150°C and grease a cake tin with coconut oil. In a food processor, add the almonds, honey, eggs, coconut oil baking soda and vanilla. Process until smooth.
In a small bowl, add the coconut flakes and the coconut oil. Mix until until well combined.
Pour the batter in to the prepared cake tin, then top with the berries and the coconut mixture. Bake for 40-50 minutes or until a skewer comes out clean when inserted. Allow cake to cool completely before carefully inverting on to a plate.