Almond cake

Oh you are going to love this one!


And just FYI, I love coffee, coffee and a cake .. midday .. I so do! But I can’t drink coffee every day, it makes me anxious, so I drink organic English breakfast tea with almond milk. I do not miss coffee, when I do 🙂

My Recipe

Prep Time: 10 mins
Cook Time: 25 mins
Yields: 8-10


  • 80g butter, melted plus 2 tbsp extra to use in the icing.
  • 2 eggs (organic)
  • 80g organic sugar (it's not as white (processed) as the conventional non organic sugar is)
  • 8 drops vanilla stevia (optional)
  • 90g fine spelt flour and 40g almond flour
  • 2 tsp aluminium free baking powder (and I like mine wheat free as well)
  • 1 tsp almond essence
  • 50ml almond milk to thin your dough a bit
  • 150g icing sugar (lovely if organic and less processed)
  • ca. 2 tbsp melted butter (not necessary)
  • 2 tbsp almond milk to thin it out (or boiled warm water)
  • 1 tsp almond essence


  1. Heat oven to 180°C
  2. Melt your butter and whisk together the sugar and eggs until quite fluffy.
  3. Add to your egg and sugar blend the spelt, almond flour, baking powder, almond essence and almond milk. Add the butter last and stir together. Add more milk/water if needed.
  4. Put a baking powder in a 24cm tin and pour your dough in.
  5. Bake for around 22 minutes.
  6. If you poke your cake with a long toothpick or something similar and it comes out clean, your cake is ready and baked all through. I find it better not to bake it for too long because then it becomes dry.
  7. Take your cake with the baking paper out of the tin. Let it cool and while you wait you can stir the Icing together. Put the icing on the cake once it has cooled down completely.

Additional Info

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