almond milk for the first time the other day and was seriously surprised how good it was. After making the milk I had a bunch of almond meal left over so I decided to try making a gluten and dairy free almond meal cake. After searching around Pinterest I came across this recipe from Edible Perspective, it looked good and had lots of nice comments so I decided to give it a go!
I was hesitant making anything gluten free as I made some gluten free buns a few weeks ago, which were awful, hard as a rock, floury not good at all... Ollie was still a sport and tried to eat one...but only got through half. We ended up having our burgers on some salad! Unlike the burger buns this cake turned out amazing, moist nutty perfect and yummy!
Chocolate Almond Meal Cake
Adapted from Edible Perspective chocolate meal cake with chocolate whipped coconut cream.
2 cups almond meal (I had 11/2 cup of meal from making almond milk and used 1/2 cup extra ground almonds)
1/2 cup gluten free flour
1/2 cup cane sugar
6 Tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder, gluten free
1/2 teaspoon salt
4 large eggs
1/2 cup pumpkin puree (I used Libby's canned pumpkin)
1/4 cup honey
3 Tablespoons almond milk
2 teaspoons pure vanilla extract
4 Tablespoons unrefined coconut oil
100ml coconut cream
3 Tablespoons unsweetened cocoa powder
1/2 cup icing sugar
1/2 teaspoon pure vanilla extract
1/4 cup chocolate, chopped finely (I used Devine dark chocolate with raspberries)
1. Mix all dry ingredients together in large bowl.
2. In separate bowl beat eggs
3. Add all wet ingredients to eggs and stir.
4. Add wet ingredients to dry ingredients and stir.
5. Line bottom of 22cm round cake pan with baking paper.
6. Pour in mixture into pan.
7. Bake for approximately 32 minutes at 180°C or 350°F or until a toothpick comes out clean
8. Let cake cool, and then ice.
1. Mix all ingredients together if icing is too wet add additional icing sugar.
2. Ice top of cake, sprinkle with chopped chocolate.