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60 • minutes
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8-10 • slices
difficulty icon
Not too difficult

Cinnamon & Almond Butter Cake

2.5/5 (2)



  • 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.

Chantal Organics Products used

White Rice Flour
Buckwheat Flour
Coconut Oil
Almond Butter

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