During school holidays, I tend to bake a few more nut based recipes. This is an easy, healthy cake recipe that I just keep coming back to – one because it is so delicious and two because it is so versatile (vanilla one day, citrus or chocolate the next). I’m so excited to share this one because I know it is going to become a firm Well Nourished recipe favourite.
Due to popular request, I’ve also included a Thermomix method (my first time combining the two), which I’ll do my best to continue to do with future recipes.
Health benefits
This is one sustaining, protein rich cake. Almonds are a rich source of monounsaturated fats, many fat-soluble vitamins and a plethora of minerals. They are a very concentrated source of many health giving Phyto (plant) chemicals and are also a great protein source.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
Easy, Healthy Cake Recipe (with lots of flavour variations)
Ingredients
- 170 g almond meal (1¾ cup loosely packed)
- 170 g rice malt syrup, honey or maple syrup (½ cup)
- 4 free-range or organic egg/s (large) at room temperature and carefully separated
- ½ tsp bicarbonate of soda
- ½ tsp sea salt
- 1 tsp vanilla -powder, extract or essence
- ½ tsp cream of tartar
Method
- Preheat your oven to 180°C/350°F (fan-forced). Grease a 23cm springform round cake tin well. Shake a little almond meal over the base and sides too to if you like to make it really non-stick.
- In a food processor mix the almond meal, sweetener of choice, egg yolks, bicarbonate of soda, sea salt, and vanilla until well combined (Thermomix 30 seconds, speed 4). Set aside in a large mixing bowl.
- In a clean and a completely dry food processor or bowl, whisk your egg whites. You are wanting to form strong peaks (like for a meringue). I generally do this by whisking it until it becomes foamy (Thermomix butterfly inserted, 20 seconds, speed 3). Then add the cream of tartar and mix until peaks form (Thermomix butterfly inserted, 1½ minutes approx., speed 4). Stop beating as soon as strong white peaks form.
- Gently fold half of the egg white into the almond batter. Fold in the remaining egg white and pop in the oven for 20-25 minutes or until cooked in the middle.
- Remove the outer ring from the tin and allow to cool before removing the base.
Tip
- Personally, I'm generally a throw it all in kind of baker. But by separating the egg white, you will achieve a much lighter cake. So I believe it is worth a little extra effort to beat the egg white. If you do have an egg white disaster or can't be bothered, you will just have a heavier, but still delicious cake.
Serve
- With double cream or sour cream
- With full-fat natural or unsweetened Greek yoghurt
- For dairy free, serve with coconut yoghurt or cashew nut cream
Store
- Store in an airtight container in the pantry, fridge or freezer.
Variations
Low-fructose
Choose rice malt syrup as your sweetener.Citrus cake
Add the zest of 2-3 oranges, lemons or lime to infuse that flavour into the cake. Once the cake is cooked, mix ¼ cup of juice with ¼ cup of sweetener over a low heat until combined. Pierce the top of the cake with a skewer a few times and drizzle over the syrup.Tea cake
Brush the top of the warm cake with melted butter or coconut oil and top with a spice/sugar mix (equal parts of mixed spice and coconut sugar)Syrup cake
Warm the sweetener of your choice and brush over the cake whilst still warm. Feel free to get creative and infuse it with and herbs or spices you like. I often heat the syrup with a few leaves of lemon balm or lemon myrtle from my garden and serve topped with berries and syrup (as pictured).Chocolate cake
Add a tablespoon of raw cacao to the almond meal batter.Almond-free
Replace the almonds with hazelnut meal.As I test other flavour combos I will add to the variations above. Do you like this cake? Be sure to let me know by posting a comment below. I love hearing from you!
Linda Robinson says
I just went with the basic recipe (no flavour variation) and wow!! This is crazy good for such simple ingredients. Thumbs up from the kids too 🙂 Thank you so much for including TMX instructions – very glad to hear you will be doing that whenever you can.
Georgia Harding says
Glad you like it Linda- I’ve been making this on an off for many years. I came across it in a note book after someone asked for a paleo basic cake recipe. Glad to share and thanks for your feedback. G x
Jess says
I have been reading on the internet lately that many people now think we should not really have any Polyunsaturated Fatty Acids (PUFAs). I know almonds have a higher amount of mono, but just wondering your thoughts on this as I know you are a big user of nuts and seeds. Have you come across the work of Ray Peat?
I really value your opinion as you seem to have a balanced view and it is easy to get caught up in extreme views. This cake does look good!! Cheers
Georgia Harding says
Hey Jess. I personally don’t believe food can be assessed as a sum of its parts. I could write pages in response to your comment, but I’ll try keep it short. After years of going around in circles trying to nail ‘the perfect diet’ and vilifying a number of whole foods in the process, I’ve finally found peace with my plate and my only food focus is on ‘variety’. I eat a little of everything, a lot of nothing and have loads of variety in my diet. Yes I do eat nuts and seeds, but certainly not every day. I mainly use them in baking (but also bake with spelt, buckwheat, quinoa, millet, arrowroot, coconut flour). I believe nature presents food in a perfect package, but we mess with it and make it a lot less perfect. In herbal medicine, many herbs are the foundation of commonly prescribed medications. Aspirin is one example. In its herbal (whole) form it is wonderful at relieving pain (without the side effects of it’s manufactured pharmaceutical form). Nature has provided all the necessary buffers to allow it to act without harm (again in the correct dosages). Hope this helps a bit. G x
Yveie says
Thank you Georgia for including the Thermomix method. Can’t wait to try this cake. It looks great!
Georgia Harding says
Your welcome, enjoy Yveie G x
Leanne says
Hi Georgia, I made the cake today but it did not cook in the middle after 25 mins, but it tasted great and I’m definitely going to cook it again (bit longer next time)
Georgia Harding says
Yep Leanne, always need to check the middle. I just can’t account for different ovens in my cook times. In fact it takes exactly 25mins in my oven but I’ve had three people comment that their was burnt and over cooked at 25 minutes. Cant’ win! Glad it tasted good though. G x
Sabine says
Thanks so much Georgia for your wonderful recipes and information about nutrition. I feel like I’m learning so much from Well Nourished & really enjoying the learning journey.
I made the chocolate version of this cake. It rose beautifully with a lovely crest after 25 mins baking. Then sank to a slight dip in the tin. Is there any way of avoiding this, or is that just how it goes? Any tips would be gratefully received. Thanks again so much for all your generous sharing.
Regards
Sabine
Georgia Harding says
Hi Sabine, mine always rise in the oven and they do flatten off (so sad) but not dip (I hate sunken cakes). It is really important to not open the oven, especially early on in the cooking process as this definitely causes sunken middles. Another thought is with the cacao, maybe increase the bicarb to 1 tsp. Let me know how you go, G x
Tobi says
These are all very helpful tips, as mine too sunk in the middle and it happened to be the chocolate version. But it definitely didn’t deter us from polishing it off. The surprising lightness was such a delight, it was hard to stop at one slice.
Georgia Harding says
Glad you enjoyed it sunken and all. G x
Georgia Harding says
Sabine, someone on FB has just reported a drooping middle and someone responded with this as the cause (and a solution) “it’s cooking too fast. Wrap some soaking wet tea tea towels around the tin and cover the top in foil. That will stop the outsides cooking and rising faster than the centre. It rises but then doesn’t have the support to stay up= – sinking… I learnt that from a pastry chef. I always use that on de see cakes like nut meal based ones. Takes a lot longer but it works “
Sabine says
Thanks so much Georgia for keeping my query in mind and picking up on this comment on FB! Much appreciated and I will try it out with this recipe next time.
Shelly says
This cake is amazing and so simple. New favourite thank you
Georgia Harding says
Yes, the perfect cake I think – easy, nourishing and delicious. Glad you like it Shelly, G x
Sally O says
What an awesome cake! Can’t say I’ve ever baked a cake with 100% almond meal before so was a new one for me and it turned out perfect! Easy as n very impressed! 🙂
Georgia Harding says
Yes it is really good, glad to impress you Sally! G x
Raylee Burns says
This is a lovely cake. Worked so well even first time. Thank you
Georgia Harding says
Fantastic Raylee, thanks for the feedback, you’re very welcome, G x
Petrina says
This cake was amazing! Made for a work birthday and won over the most sceptical people there! Worked perfectly first time, so light and fluffy! Another winner Georgia:)
Georgia Harding says
I’m so glad you like it Petrina and it won a few hearts. G x
Rosemary says
Yum!! I did it the cheats way and tastes fantastic.
Georgia Harding says
Yay – glad you enjoyed it Rosemary G x
Lucinda says
How fabulous!! Loving the thermomix instructions. I got mine the same day you posted this. ❤️
Georgia Harding says
Hi Lucinda, hope you are enjoying your TMX. I will continue to to do so (and try to back track with existing recipes at some stage too) G x
Kristy @ Loulou Zoo says
Georgia this is an AMAZING cake! I made one but it sunk a little, so I made another one – joined them with some berry chia jam and iced them. Super yummy! Thanks for the thermomix instructions as well. x
Georgia Harding says
Your welcome Kristy. Glad you enjoyed it G x
Ilse says
Light and fluffy and tasty, but rather dry without cream/yogurt. Any suggestions?
Georgia Harding says
Strange, I have always found this to be really moist. Perhaps your oven runs hot and it was a little overdone? Grasping at straws but older almond meal will also be dryer than fresh/ freshly milled. G x
Sarah says
Amazing, moist, delicious and best of all easy to make. Thanks
Georgia Harding says
Glad you like it Sarah, G x
Mandy Hunt says
I would love to give this cake a try, we are a nut free house, is there a flour you could recommend to replace?
Georgia Harding says
Hi Mandy, for a nut free basic vanilla cake, I just use this recipe instead https://wellnourished.com.au/vanilla-bean-cupcakes/ G x
Mandy Hunt says
Thanks so much I know how healthy nuts are it’s quite hard being but free cant wait to try this.
Georgia Harding says
Mandy also my next ebook is 100% nut free (school lunchbox) so you will love it. Coming soon G x
Edith says
That’s a very easy cake and it’s relly goooood! Thanks for the thermomix instructions. I have done this with less rice malt syrop, a little of grated lemon peel and a teaspoon of cheese cream. I’m wondering about the cream of tartare, is that like baking powder? thanks a lot
Georgia Harding says
The cream of tartare just helps the egg whites to stiffen and hold (so this makes the cake less dense). But you can make with out, just might alter the texture a little. Thanks for sharing your version too, sounds yum, G x
Kara says
Made this last night and added powdered ginger, cinnamon, nutmeg and cardamom to make it a ‘spice’ cake – very moorish. Mine did sink in the middle and overlook a bit on the outside, but I had used a non-stick pan and I know that causes the problem.
Georgia Harding says
Glad you enjoyed it Kara – I love spices, especially cardamon (you’ve just made me hungry!!) G x
Erin says
If making this for my daughters birthday on Sunday morning, when is the earliest I should make it?
Thanks, Erin x
Georgia Harding says
High Erin. Hope I’m not too late but it is fine a day or two in advance (stored airtight in the fridge) G x
NaCole Comstock says
Hi! I’m excited to make this cake but
we don’t eat sugar at all. Could I substitute with stevia?
Georgia Harding says
I haven’t tested it myself but would love to know how it goes if you try it G x
Laura Deller says
Just wondering if i can add fresh fruit to the cake before baking?
Georgia Harding says
You could certainly try Laura, love to hear how it goes G x
Laura Deller says
Hi 1st attempt at this cake turned out lovely. My next challenge will be adding fruit. Has anyone tried adding some dessicated coconut and if so what other changes would i need to accommodate this addition?
Many thanks
Georgia Harding says
Glad you enjoyed it Laura. I suspect the coconut will make it denser – just sub out an equal amount of almond meal. Love to hear how it goes G x
Belinda says
Made the chocolate version for my son’s 2nd birthday today – it turned out fabulous and everyone loved it! I also made chocolate icing using avocado, cacao and honey – beautiful 🙂
Georgia Harding says
Beautiful, thrilled he liked it Belinda. My sons birthday today, might have to whip on up myself x
stacey fata says
Made this cake for a family get together on Good Friday. It was loved my all! served with yogurt and fresh berries. It was so lovely to have a dessert that was not over indulgent too. Thank you. Going to make again tonight for my Mum’s Birthday (her request) .
Georgia Harding says
Thrilled you all enjoyed it Stacey – thanks so much for the feedback and Happy Birthday to your Mama G x
Melany Prill says
Hello Georgia, I am going make your lamingtons for my little girls birthday and I was hoping to make them pink/strawberry instead of chocolate. Do you think dipping them in your chia jam would work and then coating in coconut with some natural pink food colouring would work? Any tips? Thanks in advance. x Ps have you tried freezing this cake?
Georgia Harding says
Yes or you could just try the raw chocolate mix but without the cacao and then roll in the coloured coconut. I’m worried the chia jam won’t hold enough but could be wrong. I often do a chia jam layer through the middle though which is lovely. They do freeze but like any cake, they are best fresh – I actually make a day ahead and serve from the fridge generally (this helps the coating hold solid) . Love to hear/ see how they turn out Mel G x
Suzie says
Hi Georgia. Thanks for the recipe – it looks great! Do you think I could use LSA mix in place of the almond meal? TIA 🙂
Georgia Harding says
Hi Suzie. I haven’t actually tried it – it would produce a denser cake I’m guessing. Let me know if you give it a go G x
Christine says
Yum, yum, yum! The best low carb cake texture I have come across (without being a brownie style cake)! I made the chocolate version, although it isn’t super ‘chocolatey’, the texture was amazing! I might experiment and add some melted chocolate to the batter to up the chocolate hit, either that or just coat the cake in a ganache icing! Looking forward to trying other flavours!
Georgia Harding says
Glad you enjoyed it Christine, it’s one of my staples too. Thanks also for taking the time to comment and rate it G x
Paula says
Incredible recipe – so light
Georgia Harding says
It is isn’t it. Thrilled you loved it Paula. Thanks for taking the time to post feedback and rate the recipe too G x
Lauren says
Thank you for your amazing recipes Georgia. I think this was the first one of your recipes I ever made (lemon version) and was absolutely delicious… I haven’t looked back since! Yours is now my go to website no matter what I am wanting to make, and I love all the variations to suit every dietary requirement and it has also given me more confidence to adjust the ingredients given whatever I have in the house at the time. Keep up the amazing work!
Georgia Harding says
Thank you so much Lauren. You’ve made my day! I’m so thrilled you enjoy my recipes and agree, this cake is such a great staple. I really appreciate you taking the time to comment and rate the recipe G x
Amy Hale says
Great easy recipe. i asked my kids what flavor cake we should make, they suggested strawberry. so we followed your directions then added in chopped frozen strawberries and grated lemon zest, it was delicious.
Georgia Harding says
I love their combo Amy, lemon and strawberry sounds delicious. So glad you enjoyed it, it’s one of my staple cakes, so adaptable. G x
anna says
Hi Georgia! looking at making this cake for our 3kids combined party, lots of mouths to feed 🙂 never made it before but love & trust all your recepes so will do this one just wondering as I’ll make it in a rectangular 34×27 cm (cocoa version vith coconut cream & chocolate ganache) should I double or triple the quantities? thank in in advance xx
Georgia Harding says
Hi Anna. yes you will need to double or triple (I’m not great with sizing unless looking at the volume). Generally with GF cakes the rise is hard to hold over a large surface so it will be a little flat. I generally make a two tiered cake for birthdays so if you don’t think the first cake is big enough, you can always do a second tier with the ganache in between too (or a chia jam).
Hope the party goes well, sounds like quite a celebration! G x
Heather says
Georgia, this is a great cake recipe and very easy to make. Excellent flavour and so many flavour options. Very light, loved it. I will be making it lots in the future, thanks Heather
Georgia Harding says
That’s so great Heather – glad you loved it too and thanks for the feedback / rating the recipe G x
Natalie says
Hi Georgia. I made this today as a tea cake and it is absolutely delicious. My egg whites didn’t whip well but it still cooked beautifully. Even in colour and height, no cracking on top (which is a miracle for me!) and light and moist. Thank you so much. It will be my new go to 🙂
Georgia Harding says
So glad you enjoyed it Natalie. It is a fabulous staple cake. Cheers for the 5 star rating too G x
Hike says
Very delicious and my new go to recipe. I added dark chocolate chips which made it very moist but also very chocolaty. It was more of a dessert than a cake – absolutely perfect and not overly sweet.
Georgia Harding says
So glad you enjoyed it Hike. Thanks for your feedback and the 5 star rating roo, cheers Georgia x
Courtney says
Hi Georgia
Just checking that this cake is suitable for freezing?
Cheers
Georgia Harding says
Yes Courtney, airtight it will be fine. Though fresh baked good are always best taste wise! Enjoy, G x
Sian says
Hi! Rookie baker here but reasonably certain 170gms (1 3/4 cups) almond flour and 170gms (1/2 cup) sweetener wasn’t what you meant to type? I had a go and used the cup version because I didn’t know any better and i thought equal amounts of flour to sweetener sounded like a lot. It was horribly crumbly so I added another egg, coconut oil and almond milk and it’s turned out pretty good but just wondering if you could check your recipe for clarification. Thanks Georgia! Love your recipes x
Georgia Harding says
Hey Sian
I’ve just realised I missed your comment somehow, apologies.
I’ve double checked and my gram/cup quantities are spot on. I’m wondering if perhaps you firmly packed the almond meal (170g is loosely packed)? Even so it’s a very wet cake batter (and I find forgiving as I’ve made it on holiday without any proper measure ?) so I really can’t explain why it was dry sorry.
Perhaps try again? It’s such a great basic cake G x
Karen Holt says
Hello, I made this cake to substitute for a sponge to be cut up and layered in a chocolate custard mousse refrigerator cake. It worked very well BUT when making it by the old fashioned hand mixer method (no Thermomixers here) the almond meal mixture was more like biscuit crumbs and I couldn’t see how the egg whites were going to fold into that so I added and beat in some melted butter and coconut cream then incorporated the egg whites in 3 portions, folding less vigorously each time.
My question is: is the recipe correct in not having ANY fat at all in the ingredients? No butter, oilve oil, coconut oil etc? Thank you in advance.
Georgia Harding says
Hi Karen, yes, the recipe is absolutely correct. I make this cake at lease once a month (it’s my go to celebration cake) and the almond meal mix is very wet, even before you add the whites.
My mum makes it often all by hand and said she’s never had this problem either. So I’m wondering if your measurements were right – did you add back the yolks too? Sorry grasping at straws. The egg and almond meal are the ‘fat’ part of the cake so no butter or oil required.
Really glad it worked out with your tweaks though. G x
Beca says
This was amazing! Thank you! Soo hard to stop eating, we kept going back for more haha ? so easy to make too and worked perfectly first time (I just hand mixed everything and used lemon juice instead of cream or tartar). Although i did only cook for 15mins as it was getting quite dark on top and it was perfectly cooked in that time!
I have a question… I made the citrus version and would love to double it up as a layer cake. Any suggestions for what you would use as a fill between the layers and for an icing on top? Hoping for it to be white for the look of a citrus cake ? and still be healthy!
Thank you ♡
Georgia Harding says
So glad you love it too Beca. I’d whip butter and a little rice malt or maple syrup with zest and juice. But I do love a buttercream. Otherwise a cashew cream if you are DF. G x
Jac says
I love this cake! I throw everything into the blender, then bake. Turns out Every Time. Thank you.
Georgia Harding says
It’s a great staple isn’t it. Thanks Jac for your feedback and the 5 ? rating Gx
Helen Horne says
I love this recipe! Thanks so much for such a simple to make and tasty cake. I baked it for my son’s second birthday and everyone loved it. I couldn’t wait to make another one, just because!
Emily Vandenberg says
Baking this cake for my son’s birthday, just wanting some icing suggestions please ?
Georgia Harding says
Sure, a chocolate ganache is always popular with my kids. If you’re a Well Nourished Member this icing is fabulous…https://wellnourished.com.au/raspberry-chocolate-mousse-cups/
The icing suggestions at the end of this recipe might suit also https://wellnourished.com.au/vanilla-bean-cupcakes/
Happy birthday to your boy, hope he loves it G x
Emily Vandenberg says
Thank you, made w as the first one (chocolate) sank and stuck to the dish, kids still ate it. Second one also sank but put a bit of icing on and it was all good. Used cream cheese icing, I am a member so will check out the other one too. He loves all of the recipes i make from your page and family member page.
Georgia Harding says
Almond meal based cakes can be very sensitive. What you’ve described occurs when the outside of the cake cooks faster than the middle. Make sure you don’t open the door during cooking and you could try wrapping a wet towel around the outside of the tin (so it cooks more evenly). Greasing the pan well or lining it with baking paper will resolve your sticking issue.
The other cake is much more forgiving and will rise regardless of the way your oven heats. It also tastes best when made a day ahead which I love for a party . G x
Grace says
I want to make this cake for my son’s birthday. But I am new to baking. Can I please know on what oven setting this cake is done?
Georgia Harding says
I’ve tested this in a fan forced oven Grace, enjoy G x
Alex says
Hi Georgia, I am wondering if this recipe is suitable for a 1st birthday so my little one can eat some? Many thanks
Georgia Harding says
Yes as long as nuts are good with your family. Otherwise this is my other go to cake (it was my own kids first birthday cake actually) https://wellnourished.com.au/vanilla-bean-cupcakes/ it works well as one big cake. I generally make two and stack them to make a tiered cake G x
Brooke says
Was thinking of making this but putting it in 5 small tins for a layer cake.. thoughts?
Georgia Harding says
Yes, definitely. You’d need a double batch I think at a guess. I often double and make two tiers and it’s lovely. Let me know how you go G x
Laura says
Ticked alll the boxes. My hubby didn’t pick up on the bicarb! And he does in EVERYTHING. flavoursome. Thank you. P.s. the recipe still works even if you accidentally add cream of tarter twice.
Georgia Harding says
Ah fabulous, so glad you both enjoyed it G x
Grace says
Hello, great recipe! I would love to make this amazing cake but my children are both allergic to nuts. What alternatives can I swap the almond meal for? Thanks!
Georgia Harding says
Hi Grace, this is not the cake for you, this Yoghurt Cake is a fabulous cake too, topped with any fruit or just as is and is nut friendly too. G x
Kim says
Loved this cake! I used 1.5cup almond meal and 1/4 cup buckwheat flour.
I also added 1/4 cup olive oil and some finely chopped rosemary
I think adding the flour just keeps it from flattening and is nice a spongey and the olive oil make it lovely and moist
This is my go to go bday cakes . Serve with blueberries, strawberries and pana organic vanilla ice cream 😋
Georgia Harding says
LOVE your variations Kim, olive oil and rosemary work so well in sweet cakes, thanks for sharing them G x
Lisa says
Would agave syrup work?
Georgia Harding says
I’ve never eaten or cooked with agave (as it’s 100% fructose) but I can’t see why not Lisa G x
Rachelle says
Hi,
I first baked this cake when a friend asked me to bake a cake for her birthday and sent me this recipe. I baked two and put some strawberry jam in the middle and covered the cake in vegan ganache. It was amazing. I have baked it many times since then and have found the most amazing combination with Natvia Salty Caramel Topping in the middle. It is a healthier option sweetened on stevia. This is in Australia. It is truly amazing. I am about to bake this cake for another friend’s birthday. It will be 4 cakes with caramel middles and a chocolate ganache. I am thinking of doing the 4 cakes in different flavors, orange, chocolate, vanilla, and hazelnut.
Well Nourished Team says
Hi Rachelle, that sounds so good!