Wellness & Natural Food

Almond marble loaf cake

© Ph. Veronica Lavenia - The Wolf Post
Written by Veronica Lavenia

I love this almond marble loaf cake. Almond milk and roasted almonds, combined with the best cocoa powder, give a special taste and a softness that lasts a few days.

The choice of flour is crucial as ever in every dessert. I love Kamut flour and here I’ve paired it with almond flour. A perfect combination.

Dates syrup is the sweetener in this recipe. The date syrup is a concentrate of beneficial properties. Native to Mediterranean Africa, Israel and western Asia, it is rich in vitamins, minerals, fiber, calcium, sulfur, iron, sodium, zinc, potassium, phosphorus, B vitamins (B1, B2 and B6), vitamin A and Vitamin K. Dates are useful for the intestine, heart, for those suffering from anemia and other diseases. Its juice, with a delicate taste, is suitable for many culinary preparations.

Almond marble loaf cake: Ingredients

Serves 6-8

200 ml (7 fl oz) almond milk

80 ml (3 fl oz) extra virgin olive oil (or cold pressed organic sunflower oil)

1 organic free range egg

150 g (5 oz)  almonds flour, sifted

150 g (5 oz) white Kamut flour, sifted

1 tsp organic baking powder

80 g (3 oz) date syrup

50 g (2 oz) roasted whole almonds

1 tsp organic Vanilla “Bourbon powder”

80 g (3 oz) fair raw trade cocoa powder

Almond marble loaf cake: Method

  1. Preheat the oven at 180° (350 ° F / Gas 4).
  2. In a blender, pour all the ingredients, except cocoa, and blend at maximum power for two minutes.
  3. Pour half of the mixture into a baked paper mold. Add the cocoa to the remaining white portion of the dough, stirring quickly to mix.
  4. Pour the cocoa mixture over the white dough and bake for 25 to 30 minutes.

PH: Veronica Lavenia

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About the author

Veronica Lavenia

PhD (former University academic). Italian based (food) writer and magazine contributor. Authors of six books (five cookbooks), some of her works have appeared and appears in the most popular International food magazine, as “Gluten-free Heaven”; "Vegetarian Living"; "Veggie Magazine"; "Lifestyle FOOD"; "Australian Good Food & Travel Guide; "Chickpea";" TML", among others. EVOO Communicator and consultant.