Cacao, Almond & Raspberry Cake (Gluten Free)

(Makes 16 slices)

Ingredients

  • 2 Cups Raw Almonds
  • 2 Cups Pitted Soaked Dates – Drainer before adding
  • 5 x Free Range Eggs
  • ½ Cups Almond Milk
  • 1 Juice from fresh Orange
  • ½ Cups frozen raspberries
  • 4 Tbspn Cacao Powder
  • Tbspn Cacao nibs (optional)
  • 3 Tbspn Melted Coconut Oil

Methods

  1. Pre-heat oven 180’. 
  2. Grease &  line Cake Tin.
  3. Put 2 cups Raw Almonds (activated preferred) in good processor. Blitz until flour like texture.
  4. Soak 2 cups of pitted dates in warm water for a few minutes until soft and drain. 
  5. Add the dates to ground Almonds, then blend for a few minutes.
  6. Add mixture to a large bowl.
  7. Add 5 x free range eggs - one by one.
  8. Then add 1 tsp Vanilla essence, 1/2 cup Almond Milk, Juice of 1 Orange, 1/2 cup frozen berries, 4 Tbsp Cacao powder (you can use cocoa but quality isn't as good).
  9. Mix all together.
  10. Optional - add 1 Tbsp cacao nibs or you can cut them up into pieces.
  11. Lastly, melt 3 Tbsp of coconut Oil and add into the mixture. 
  12. Pour into cake tin.
  13. Bake for 45-50mins.
  14. Let cake rest for 20mins before turning out.
  15. Cake goes well when serve with Greek Yoghurt