This delicious gluten-free almond cake recipe is easy to make and naturally sweetened. Top with yogurt and fresh berries for a party-worthy cake! Looking for more simple, festive desserts?

Ingredients of almond butter cake with blueberry compote

  1. You need of almond butter cake.
  2. It's 150 grams of butter.
  3. Prepare 150 grams of caster sugar.
  4. Prepare 3 of eggs.
  5. It's 90 grams of ground almonds.
  6. It's 1 of finely grated zest of 1 lemon.
  7. You need 50 grams of plain flour.
  8. Prepare 1 of icing sugar for dusting.
  9. You need 1 of plain yogurt, creme fraiche our ice cream to serve.
  10. It's of blueberry compote.
  11. It's 1/4 cup of caster sugar.
  12. You need 1/4 cup of water.
  13. It's 1 of seeds scraped from a small piece of vanilla pod.
  14. You need 2 of strips of lemon peel.
  15. You need 1 tbsp of lemon juice.
  16. Prepare 1 tsp of arrow root mixed with...
  17. You need 1 tsp of water.
  18. You need 2 cup of blueberries.

almond butter cake with blueberry compote step by step

  1. line the base of a 20cm round cake tin and preheat oven to 180°C..
  2. beat butter until loose and creamy. beat in caster sugar until creamed..
  3. beat eggs together with a fork. now, while the machine is running, beat the already beaten eggs and ground almonds into the creamed mixture. then add lemon zest. sift over, the flour and fold with a wooden spoon..
  4. turn into prepared tin and bake for 25-30 minutes until light and golden. turn out onto cooling rack and dust with icing sugar once cooled..
  5. to make the blueberry compote, put sugar and water in the pan with vanilla seeds and a piece of vanilla pod lemon peel and lemon juice. heat gently until sugar is dissolved. turn heat off and let it infuse for 10minutes. add arrowroot mixture and blueberries and bring to a very gentle bubble. immediately lower heat and cook for 5 minutes, cool..
  6. serve the cake with the blueberry compote, and either the plain yogurt, creme fraiche or ice cream..

Whenever I have a muffin, my first And yet I find myself wishing that most were even a tenth as good as the ones from Costco that I grew up eating, which we all know are just cakes baked in muffin cups. Blend almond milk, blueberries, ice cubes, vanilla protein powder, almond butter, and chia seeds in a blender until smooth. I used Vanilla Soy Ice Cream instead of Ben and Jerry's Vanilla Ice Cream. I also used Vegan Vanilla Protein Powder, Golgi Berries, and Hemp Seeds along with the. This almond cake with strawberry-rhubarb compote has a rich, buttery flavor and toasted almond topping.

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