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Desserts Snacks

Almond Crunch Chocolate Vanilla Cake

A cake is so much better when it's got texture and crunch ;) And so is chocolate. That's why we've combined a delicious vanilla cake with our newest ALMOND CRUNCH bar for a next-level crunchy, chocolatey bundt cake! It's full of extra crushed roast almonds and a gooey Almond Crunch chocolate center. Complete with a melted Dark Chocolate Icing. Perfect for a snack or a dessert...or breakfast - if you're like me and love a piece of cake with a morning coffee!

Almond Crunch Chocolate Vanilla Cake

Print Recipe

14-16 slices

ingredients

Almond Crunch Chocolate Vanilla Cake
1 1/2 cup spelt flour
1/2 cup almond meal
1/2 cup crushed almonds
1 1/2 tsp baking powder
3/4 cup Loving Earth Coconut Oil or vegan butter see product
3/4 cup maple syrup
4 flax eggs
2 tsp. Heilala Vanilla
1 block Loving Earth Almond Crunch Chocolate see product
Crushed Almond and Chocolate Icing
1-2 bars Loving Earth Mylk or Dark Chocolate see product
1 tsp Loving Earth Coconut Oil see product
1/2 cup crushed almonds

method

Step 1Preheat your oven to 175 degrees Celsius. Grease your bundt cake tin well with an olive oil spray or additional coconut oil. Sprinkle some extra flour into the tin and shake off any excess. Make the flax eggs before hand by mixing 1:3 parts flax and water. Set aside for at least 10 minutes.
Step 2In a medium bowl, combine the flours, baking powder, and set aside.
Step 3In another separate bowl, mix the coconut oil and maple syrup until smooth. Add the flax eggs and mix to combine. Add the vanilla.
Step 4Add the flour mixture to the wet ingredients from step three and gently fold, using a spatula. Bake for 35-40 minutes or until a cake tester comes out clean when inserted.
Step 5Remove the cake tin from the oven and set aside for at least 10 minutes before turning over onto a cooling wrack.
Step 6While the cake cools, melt down the chocolate over a double boiler, making sure it doesn’t burn. Add a teaspoon of coconut oil to the melting chocolate for a smoother consistency. Once the cake has fully cooled, pour the melted chocolate over the cake and sprinkle over the crushed almonds.