Almond Cake

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

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

Chocolate Cupcakes (grain free)

Chocolate Coconut Cakes

These taste like chocolate cakes to me, but if you don't eat a lot of coconut, they will taste like a lamington

 

Ingredients:

5 eggs
130g honey
1/2C coconut oil
3T coconut flour
1/4C raw cacao
1/2t bicarb soda
pinch salt

Method:

Put all ingredients into your Thermomix bowl and combine 20sec speed 5

Do not be alarmed that this is indeed a very runny batter... if it was normal gluten free flour it would never work, but coconut flour absorbs A LOT of liquid, so it will all be ok when baked...

Pour into patty cases (half fill)

Bake for 15 mins 180 degrees celcius until puffed and when pressed gently in the centre, they spring back

Remove from the muffin tray and cool on racks



Once cool you can ice with chocolate avocado mousse and top with coconut or just serve warm with icecream and chocolate sauce