Cinnamon & Almond Butter Cake

2.5/5 (2)

A lightly spiced honey cake with a beautiful soft texture, boosted with plant-based goodness from Chantal Organics Almond Butter. Serve topped with thick creamy coconut yoghurt, fresh fruit and a drizzle of honey.

INSTRUCTIONS Print the recipe

Ingredients

Dry Ingredients
1 cup (120g) almond meal
1/2 cup (80g) white rice flour
1/2 cup (70g) buckwheat flour
3/4 cup (150g) coconut sugar
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
Wet Ingredients
1/2 cup (125g) Chantal Organics Coconut Oil, melted
3 Tbsp (60g) Chantal Organics Almond Butter
1/2 cup (125g) plant-based milk of choice
1/2 cup (125g) unsweetened coconut yoghurt
1/4 cup (90g) honey
Decoration
1 cup unsweetened coconut yoghurt
Honey
Fresh seasonal fruit
Chopped pistachios

instructions

Step 1.

Preheat the oven to 180ºC fan bake and line an 8″ springform tin with baking paper
Step 2.

Place the ground almonds, rice flour, buckwheat flour, sugar, baking powder, baking soda, cinnamon and salt into a mixing bowl and stir until evenly combined.
Step 3.

Combine all the wet ingredients, except the coconut oil, in a small bowl and whisk to combine.
Step 4.

Add the wet ingredients to the dry ingredients and stir until well combined. You can also use a food processor and pulse until well mixed and smooth.
Step 5.

Lastly add the melted coconut oil and fold in until combined.
Step 6.

Pour the cake mix into the prepared tin and smooth the top.
Step 7.

Place the cake into the centre of the oven to bake for 45 to 50 minutes, or until a skewer inserted into the centre comes out clean.
Step 8.

Remove the cake from the oven and leave to cool in it’s tin on a wire rack to ensure the cake keeps it’s form.
Step 9.

When the cake is cool, remove from tin and place on a serving place. Spread a thick layer of coconut yoghurt over the top and decorate with fresh fruit, chopped pistachios and a drizzle of honey.

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Chantal Organics Products used

Coconut Oil

Almond Butter

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