• Alexandra Dobbs

Raspberry and Almond Cake

Vegan and Gluten Free - and still delicious!

We shared this beautiful cake after our sea swim this morning. There is nothing quite like jumping into the sea first thing every morning. It's a chilly 11C this time of year, and I can stick it barely 20 minutes. It's balm for body and soul.


125g Margarine or butter

100g dark chocolate pieces

110g caster sugar

2 eggs

130g plain gluten free flour

120g fresh raspberries

100 ground almonds

Melt the margarine/butter in a pan, meanwhile whisk eggs and sugar together. Add the flour, almonds and pour in melted margarine/butter. Gently work in the raspberries and chocolate. Bake at 170C fan for 30-35 minutes.

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