EAT better

Sticky Almond Cake


This is the second instalment and guest post from blogger Indy Power from the The Little Green Spoon, a gorgeous sticky almond cake – another must try recipe that’s also dairy and gluten free. Yum!

sticky almond cake

2 Cups of Ground Almonds
1 Cup of Coconut Oil, Melted
1/2 Cup of Agave
3 Eggs
1 Teaspoon of Baking Powder
3/4 Cups of Polenta

For the topping:
1 Cup of Flaked Almonds
1/2 Cup of Agave
1/2 Cup of Water

Whisk the eggs, agave and melted coconut oil together.

In a separate bowl, combine the polenta, ground almonds and baking powder. Then pour into the egg mixture and mix until throughly combined.

Pour the mixture into a baking tin lined with parchment paper and bake at 180’C for 20-25 minutes, test it until a knife comes out clean.


Take it out and let it cool on a wire rack.

Pop the almond flakes in a pan on medium heat and cook until lightly browned, then set aside. Then simply add the agave and water to a pan on medium heat and let it simmer for about 5 minutes until its thickened a little.

If you’re having it straight away then pour the syrup over the top of the cake while it’s still warm and sprinkle with the toasted almonds. Slice it and pop a scoop of nobó right on top! If you’re not having it right away then make the toppings just before serving so the syrup is nice and hot.


cake 2


This recipe is Gluten Free & Dairy Free

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