Cinnamon & Almond Butter Cake
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.
Ingredients
- Dry Ingredients
1 cup (120g) almond meal - 1/2 cup (80g) Chantal Organics White Rice Flour
- 1/2 cup (70g) Chantal Organics 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
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Step 1.
Preheat the oven to 180ºC fan bake and line an 8″ springform tin with baking paper
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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.
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Step 3.
Combine all the wet ingredients, except the coconut oil, in a small bowl and whisk to combine.
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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.
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Step 5.
Lastly add the melted coconut oil and fold in until combined.
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Step 6.
Pour the cake mix into the prepared tin and smooth the top.
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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.
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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.
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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
