MADE WITH SUGARLESS ORGANIC STEVIA
Vanilla almond cake
A simple almond and vanilla cake with a tender, close crumb. A little coconut flour absorbs moisture while eggs help the cake hold together.
- Makes
- 10 slices
- Prep
- 15 minutes
- Cook / brew
- 35–45 minutes
- Rest / chill
- 60 minutes cooling
- Total time
- 2 hr
Equipment: 20 cm round cake tin, at least 5 cm deep
Ingredients
Use level 5 ml teaspoons and weigh ingredients where grams are given.
Method
- Heat oven to 170°C conventional or 150°C fan. Grease the tin and line its base and sides.
- Whisk almond meal, coconut flour, baking powder and salt in a bowl. In a separate bowl, whisk eggs, sweetener, butter, milk and vanilla.
- Fold the dry mixture into the wet mixture until combined. Leave for 5 minutes to allow the coconut flour to absorb moisture, then spread in the tin.
- Bake 35–45 minutes, until the centre springs back lightly and a skewer comes out without wet batter. Cover loosely with foil if needed.
- Cool in the tin for 20 minutes, then carefully turn onto a rack and cool for at least 40 minutes before slicing.
Your sweetener
Sugarless Organic Stevia
½ level teaspoon gives the sweetness of 1 teaspoon of sugar. Use the named Sugarless blend and weigh the amount in this recipe; pure stevia extract is not interchangeable.
Explore Organic SteviaStorage & ingredients
Refrigerate airtight for up to 3 days; freeze slices for up to 2 months.
Allergens: Almonds, egg, milk.
Almonds and other ingredients contain small amounts of naturally occurring sugars.
Estimated nutrition
Per 1 slice · 10 servings per recipe
- Energy
- 229 kcal (957 kJ)
- Protein
- 7.0 g
- Fat
- 20.8 g
- Carbohydrate*
- 1.7 g
- Sugars
- 1.5 g
Calculated estimates using food composition data and representative product labels. Values vary with ingredients and portion size. *Carbohydrate excludes fibre and sugar alcohols; their energy is included where supplied by the source.
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