Being inspired from the Great British Baking Show, I wanted to up “my baking level”, in hopes to be a somewhat adequate baker. But when I searched online for “quick yummy dessert recipes”, nothing flavorful or appealing came to my search. This is where I went to my old-sweet granny. She advised me to bake a spiced nut cake- a winner during any kind of company. Hints of coco, almonds, berries, drizzle of dark chocolate, and cinnamon all came to mind. Then I had it figured out. I present to you my newest crowd winner recipe: Coco Almond Spiced Cake. The notes of each flavor remind me of a drizzly, lazy autumn day, with a cool apple crisp breeze.
I hope you enjoy it and have a sentimental day experimenting with it!
| Calories: | 150 kcals per slice | Serving: | 8 |
| Cuisine: | North American Seasonal Cakes and Treats | Time: | 1 hour |
Ingredients
- 2 eggs
- 1/4 of olive oil
- 1 cup of honey
- 1/2 cup of coconut milk
- 1 ½ cups all-purpose flour
- 1 ¾ teaspoons baking powder
- 1 tablespoon of cinnamon
- 2 teaspoons of nutmeg
- 1 teaspoon of pumpkin spice
Toppings
- 1 cup of shredded coconut
- 2 cup of dark chocolate
- 3 cups of almonds
- 1/4 cup of granola (plain)
- 2 cups of fresh berries or spiced apples
Let’s Bake!
1. Preheat 350 degrees F ( or 170 degrees C). Grease a pan or a muffin tin – based on your preferences.
2. In a medium bowl combine the oil and the honey. One at a time, then beat the eggs, later adding the vanilla. Stir in the baking powder and flour until it well mixed. Add the milk until the batter is smooth and silky.
3. Sift the spices into the bowl, and gently stirring, making sure all parts of the batter is evenly combined. You can either add the almonds now or after.
4. Bake it in the oven to 30-40 minutes. For cupcakes bake 20-30 minutes.
5. Melt the dark chocolate in a small bowl in the microwave for 1 minute in total. Stir the chocolate every 15 seconds. Mix the coconut shreds into the chocolate.
6. Grind the almonds either in a blender of food processors for 10 seconds, not too small, but not too large.
7. Once baked and cooled, spread the almonds on the cake, and drizzle the melted coconut chocolate over the almonds. Top it with berries, cinnamon apple, and/or granola. And voila, a culinary apprenticed cake!
8. Enjoy!
Bee The Change 