Simple Almond blender cake – dairy, grain and gluten free

Keeping my late grandmère’s Sunday afternoon cake tradition rolling on here in Mauritius, this simple almond blender cake was born because I wanted to make a “stick it all in a blender”, no fuss cake. The result is a very light and fluffy, almond meal based cake for gluten free peeps. Enjoy! So easy. If someone wants to measure out the thermomix measures, I don’t have weights here and I’d be eternally grateful if you couple pop them in the comments.

Can’t wait to see how you enjoy it – Say hello on instagram @lowtoxlife or #lowtoxlife with your pics

Real Treats. Happy Bodies.

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Simple Almond Blender Cake Recipe
Votes: 1
Rating: 5
You:
Rate this recipe!
Cook Time 30-35 minutes
Servings
1 cake
Cook Time 30-35 minutes
Servings
1 cake
Votes: 1
Rating: 5
You:
Rate this recipe!

INGREDIENTS

  • 1.5 cups almond meal
  • 1/3 to 1/2 cup rapadura sugar / panela sugar (to taste)
  • 1/3 cup slivered almonds
  • 4 eggs
  • 1 tsp vanilla
  • 2 tbsp lemon zests
  • 1/3 cup olive oil
  • 1 tsp baking powder
  • 2 tsp ACV or balsamic vinegar (I used balsamic. It worked perfectly)

INSTRUCTIONS

  1. Pre heat oven to 180C (I did this in a non fan forced oven)
  2. Grease a baking paper lined tin with olive oil
  3. Blend on high the 4 eggs and sugar for 1 minute (or TM speed 6, 1 minute)
  4. Add everything else except the olive oil and blend a further 30 secs
  5. Add the olive oil in slowly at the end over another 30 secs
  6. Pour into tin and scatter slivered almonds over the top.
  7. Bake for 30-35mins, checking at 20-25 if you have a fan forced oven. (You can make as large muffins – it makes 8-9 – and bake for 20 mins too, as a variation)
  8. Pull out and cool on a cake rack.
  9. Enjoy. It’s the perfect tea cake. Light, fluffy, nutrient packed.

almond cake 1

Comments 30

    1. Post
      Author

      You could try – or subbing with RMS work as some one has done, or a little stevia (less is more in the stevia game. Enjoy the recipe Sam.

    1. Post
      Author
  1. Do you think I could leave out the baking powder? and I’m also going to try with stevia. Looks amazing!! Can’t wait to also try it as it is

    1. Post
      Author

      That I’m not sure. If you do there’s no need for vinegar as they go together… You could whip the eggwhites separately and fold them into the the rest once mixed, to create an airy texture that way… x

    1. Post
      Author
      1. I’ve just made it in little cake bars, with no topping, and they’re awesome! So light and fluffy. This one is a favourite of mine. Thanks Alexx 🙂

        1. Post
          Author
  2. It’s cooking now!
    Thermi measurements are:
    70g rapadura (1/2 cup)
    40g slivered almonds
    150g almond meal

    Are the slivered almonds meant to go in it as well as on top? I did that but wasn’t sure.

    Thanks!

    1. Post
      Author

      You could certainly give that a go, yes! Try with a half batch first to not waste ingredients, and a smaller tin or ramekins to test. x

    1. Post
      Author
  3. I used 1/3 cup standard brown sugar and blitzed 2 cups of raw almonds with the skin on but left it at quite a course texture and it was delicious, even the boys enjoyed it! Thank you

    1. Post
      Author
  4. Love this recipe!! Made it on the weekend and topped with stewed apple and sprinkle of flaked almonds before baking and it was divine! Definitely a keeper! xx

    1. Post
      Author
  5. What size tin did you use please? I have soooo many tins collected over the years and I never seem to be able to guess the right one.
    So looking to trying this out for tomorrow’s visitors.
    Thank you.

    1. Post
      Author

      23cm – It makes quite a flat cake about 1.5 inches high, but great for extra servings to be had to stretch the cake to 10 slices! x

  6. Looking forward to trying this! Could the juice of the lemon be used in place of the vinegar or is it not acidic enough? Thank you for sharing your wonderful recipes and knowledge x

  7. It was great, Alex! I baked it a couple of weeks ago and the Children love it. I added in some dark chocolate chips (for the children).

    Just a quick question : what should the consistency be like for when blending the sugar and egg together? Should it be light and fluffy or creamy?

    Thanks.

    1. Post
      Author

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