A cake with walnuts, tamari almonds and chocolate


2 chia eggs (2 tbsp chia seeds and 4 and 1/2 tbsp water)

1/4 cup almond milk (unsweetened)

2 tbsp applecider vinegar or white vine vinegar

1 tbsp olive oil

2 tbsp stevia powder

5 monk fruit drops

1/2 tsp salt

2 tsp vanilla

2 tsp baking soda

1 tsp cream of tartar

1 cup gram flour 

1 cup finely grounded almond flour

1/2 cup tapioca

1/2 cup rice flour

1 and 1/2 cup almond milk

1 cup walnuts and tamari almonds

40 g dark chocolate


Preheat the oven to 170 °C. 

Put the chia seeds and water in a big bowl and let it sit for 5 minutes, until a bit gel like.

Add the vinegar to 1/4 cup of almond milk and let that sit for 5 minutes as well.

Chop the walnuts, tamari almonds and chocolate.

Mix the finely grounded almond flour, gram flour, rice flour and tapioca in a different bowl.

Add the olive oil to the chia egg and mix well. Then add the sweeteners and vanilla and stir a bit. Now stir in the baking soda and cream of tartar and you’ll notice it makes bubbles. That’s how it should be, so don’t be alarmed.

Mix in all the flour and tapioca and the 1 and 1/2 cup of almond milk. Mix thoroughly with a spoon until the dough has no lumps in it. Then mix in the walnuts, tamari almonds and chocolate. 

Scoop the dough into springform and bake for about 30 minutes.

Let the cake cool before decorating it with whipped coconut cream and berries. This time I imitated the English flag to celebrate the great team playing for England today. GO ON ENGLAND! 🙂

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