- 165ml Olive oillight in colour olive oil, plus extra for greasing
- 300g Ground almonds
- 60g Cocoa powderplus extra for dusting
- 200g Dark muscovado sugar
- 2 tsp Vanilla extract
- ½ tsp Sea salt flakes
- 2 tsp Mixed spice
- 2 tsp Ground cinnamon
- 3 Large eggs
Lightly spiced and made with ground almonds and mild olive oil, this makes a fantastic pudding or treat, which is also gluten- and dairy-free. What’s more, it’s super-easy to make – just mix and bake.
Tip: To make this into more of a pudding, you could serve with a dollop of dairy-free yogurt or crème fraîche (if not required to be dairy-free) on the side.
Preheat the oven to gas 4, 180°C, fan 160°C. Grease a 23cm round springform tin and line with nonstick baking paper.
Add all the ingredients, except the eggs, alongside 125ml boiling water to a large mixing bowl and whisk to combine. Crack in the eggs one at a time, whisking well until smooth.
Pour the batter into the prepared tin and bake for 45 mins or until a skewer inserted into the middle comes out clean.