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Chocolate Almond Fruit Cake

Yields1 Serving

A delicious chocolate fruit cake, full of beautiful flavours and rich aromas

 5 organic eggs
 1/4 cup Changing Habits Rapadura Sugar
 3 Tbsp almond butter
 1/4 tsp. Changing Habits Seaweed Salt
 1/4 cup Changing Habits Coconut Oil, melted
 2 Tbsp Homemade Vanilla Essance
 1 Tbsp Changing Habits Ceylon Cinnamon
 1/2 tsp cardamom
 1 cup Changing Habits Cacao Melts
 1 1/4 cup Changing Habits Emmer Wheat Flour, sifted
 1 Tbsp organic mollasses
 1 1/2 cups almond meal
 3 cups mixed dried fruit (oil and preservative free) I used cranberries, blueberries, raspberries, figs, Changing Habits Dates, sultanas, currants, apricots and cherries.
 1/3 cup silvered almonds + some for garnishing on top
 Optional Add Ins: espresso shots to taste, ginger, zest and juice of an orange, dried coconut, other nuts and seeds

Preheat the oven to 170C. Grease and line a springform cake tin.


In a small saucepan on low heat, melt the coconut oil and cacao melts together.


In a large bowl combine all other ingredients together and add the melted cacao mixture, stirring through evenly.


Pour the cake mixture into the cake tin, spreading evenly. Press the extra silvered almonds on top of the cake.


Cover the top with alfoil and place in the oven to bake for 40 minutes.


Remove the alfoil from the top of the cake and continue to cook for a further 15-20 minutes or until cooked through and still moist.


Remove from the oven and allow to cool to room temperature.


Cut into slices and serve plain or with fresh whipped cream or yoghurt.