This almond cake is made in one blender in 5 minutes, cooks in 30, is gluten, dairy and refined sugar free, and is delicious! Perfect for a summery treat with minimal effort. It is filling, packed with nutrients and naturally sweet.
- 125 ml (1/2 cup) melted coconut oil (a neutral, not-extra-virgin olive oil will work here, too)
- 70 g (1/4 cup) rice syrup + 4 drops liquid stevia or 100g (1/2 cup) xylitol
- 2 medium eggs
- 150 g (3/4 cup) unsweetened applesauce* (alternatively, use the same amount mashed banana or Greek yogurt)
- 200 g (2 cups) ground almonds (almond meal)
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 300 g (2 cups) fresh or frozen strawberries
- 1 vanilla pod, seeds scraped out (optional, but delicious)
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Preheat oven to 190C/375F/gas 5. Lightly grease and line an 8" (20cm) cake tin. Blitz all the ingredients in a blender until smooth. Pour into the prepared cake tin and bake for 30 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow to cool.
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Meanwhile, put the strawberries in a saucepan with the vanilla pod seeds (I like to add the pod itself as well and take it out before serving) and a splash of water and simmer until softened (you want the strawberries to still have a little shape and texture but not be hard). Allow to cool and serve with the cake.
* I like to use my 5-minute microwave veggie-loaded applesauce here