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.
Simple Almond Blender Cake Recipe
Servings: 1 cake
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
- Pre heat oven to 180C (I did this in a non fan forced oven)
- Grease a baking paper lined tin with olive oil
- Blend on high the 4 eggs and sugar for 1 minute (or TM speed 6, 1 minute)
- Add everything else except the olive oil and blend a further 30 secs
- Add the olive oil in slowly at the end over another 30 secs
- Pour into tin and scatter slivered almonds over the top.
- 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)
- Pull out and cool on a cake rack.
- Enjoy. It’s the perfect tea cake. Light, fluffy, nutrient packed.
Comments 33
can I skip the sugar altogether?
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.
How would rice malt syrup work in this Alexx?
Author
Someone’s done it with RMS already with success so go for it! 🙂
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
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
Thanks for the great recipe. Any ideas for decoration to replace the slivered almonds (i don’t have any (. Thanks!
Author
whatever you have – nuts, seeds, shredded coconut x
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 🙂
Author
Oh yay what a cute idea! Glad you enjoy them x
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!
Oops forgot oil!
70g oil
Any suggestions for making this vegan?? It looks super delish! 🙂
You could probably just use egg replacer, or flax eggs?
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
Hi there how much RMS should I use as a substitute for sugar?
Author
same same give or take a table spoon will be fine Christine x
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
Author
Yay Tamzin. So glad you guys enjoyed it. It’s a great simple go to that one x
What ACV please ??
It’s apple cider vinegar. x
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
Author
So glad you guys loved it Belinda! Love the addition of stewed apples – YUM!!!
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.
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
Almond meal is that what’s left when making almond milk? Or could I just blitz almonds in the thermomix?
Thanks Laura x
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
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.
Has anyone tried it with flax instead of eggs
Author
Not that I know of but if you do give it a go Shirley I’d love feedback in case others might benefit from it x
This recipe sounds great. I’d like to try it with dried out almond pulp (almond meal), when I make almond milk. I have found that this almond meal can be a bit dry. Can anyone suggest if extra oil should be added and if so, how much.
Thanks
So yummy! I made these as muffins using orange rind the second time rather than lemon and they turned out perfectly as well! Love the light fluffy texture 🙂
Author
So glad you loved them x