Almond Butter Cake

I’m so happy with this creation! I feel as though I achieved a vegan masterpiece (if I say so myself ha ha ha)! Growing up there was this butter cake that I used to love that my Mum used to cook for all special occasions and I so want it to recreate it. I love veganizing recipes as I feel you can create something even more special. In the end the only ingredients I didn’t change was the baking soda and the salt, everything else got altered but I feel as though the flavour some how resembles my Mum’s delicious butter cake! It’s super fluffy and ever so moist in the middle, and the almond butter icing on the top is a dream! So creamy but with slight little crunchy bits from the almond! This is an all around pleaser that will leave you craving for more!


  • 2 Chia eggs (2tbsp Chia seeds soaked in 8tbsp water)
  • 175mL (220g) Agave/Maple syrup (2/3cup)
  • 240g Chickpeas (400g Tin drained)
  • 140g Almond butter (1/2cup)
  • 80g Melted coconut Oil (1/3cup)
  • 160g Spelt Flower (1cup)
  • 1tsp Baking Powder
  • Pinch of Salt

Almond butter topping

  • 6tbsp Almond Butter
  • 2 & 1/2tbsp Agave syrup
  • 3tbsp Coconut Oil


  1. Soak the chia seeds in water and let it sit for at least 10 minutes.
  2. Preheat the oven at 180°C (fan). Line a baking tin with nonstick baking paper.
  3. Place all the wet ingredients (Agave, melted coconut oil, chickpeas, almond butter and chia eggs) as well as the pinch of salt in your food processor or blender and process till well combined.
  4. Transfer your batter to a bowl, fold in the flour and baking powder.
  5. Bake in the oven at 180°C (fan) for 40-50 minutes or until a skewer inserted into the middle comes away clean (cover with foil if it browns too much). Leave to cool for 15 minutes in the tin, then turn out onto a wire rack to cool completely.
  6. While the cake cools down you can prepare the almond butter topping by melting on a bowl over simmering water all the ingredients. Let it cool down for 5 minutes so it thickens a bit and you can either pour the whole mix over the cake or cut the cake in half pour 1/3 of the topping over the bottom half, assemble the cake back together and pour the rest of the mixture over the top.
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