A super-moist cake that is easy to make and is delicious eaten alone, or accompanied with ‘friends’ – coconut yogurt, ice cream or lemon juice drizzle and cream!
Vegan & Healthy
This plant-based cake is a great lunch box filler for kids (or big kids) or a nice treat with a cup of tea/coffee. It is gluten-free and very easy on the digestive system.
Almond Meal is left-over pulp from making almond mylk. But, you can buy organic Almond Meal in any good health food store/shop. Almond Flour is ground up blanched almonds and it is much finer than Almond Meal. Almond Meal has a more coarse texture.
Ingredients – makes 12 ‘fingers’ or fills a 9inch cake tin
*if you love lemon, increase lemon juice to 1/2 cup and add in an additional 1/4 cup of Almond Meal
*dust with coconut flour if you want a healthier option
Step 1: Preheat the oven to 325 degree Farenheit (160 degree Celsius)
Step 2:Line a 9×3 springform cake tin with baking paper – or, use a Silicon Bar Baking Mould
Step 3: Gather the following ingredients and place them into the blender as follows:
Step 4: Blend all together in your Kuvings Vacuum Blender
Step 6: Pour the batter into your cake tin/silicon mould and smooth over to make level.
Step 7: Bake in the oven until they are golden, for approximately 30 minutes.
You can check they are ready by inserting a toothpick into the middle – it should come out clean.
Step 9: With a small sifter/strainer, dust with icing sugar/coconut flour
Serve with any of the following:
They will remain fresh and moist in a sealed container for a few days. You can also reheat them gently in the oven and serve warm!