Almond Blondie Cake – Food Pharmacy

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Almond Blondie Cake

Have you heard of something so good? At first we were going to make our classic brownie and just replace the cocoa with homemade almond paste, but then we spotted a recipe that just sounded too exciting not to try. A version of blondies made using white beans in true nutrient hunter style. It is sweetened with banana and 3 tablespoons of honey.

The excitement was understandably unbearable when the cake was in the oven. Could it really be good? How would the texture be? Would it be sweet enough?

Sticky enough?

The answer is “YES” on all fronts! This was a winning recipe for sure!


Almond Blondie Cake

  • By : Food Pharmacy
  • Servings : 1 cake 1x



1 can (230g) white beans

1 medium banana

2 Tbsp organic virgin coconut oil

1 tsp baking powder

3 tsp fresh mortared cardamom seeds

1 tsp vanilla

1 1/4 cup almond paste (recipe below)

Almond paste:

1 cup almond flour

2 Tbsp plant-based cream

3 Tbsp honey

2 bitter almonds, finely grated (or 2 drops almond extract)

1/8 tsp vanilla

a pinch of salt


1 can coconut cream for whipping

1/2 cup  sliced almonds


Preheat the oven to 175C/350F. Put all of the cake ingredients in a bowl and mix with an immersion blender until smooth. Mix together the almond paste in a separate bowl and then stir into the cake batter. Grease a round spring form with coconut oil dust with a little almond flour. Pour the batter into the form. Bake the cake in the middle of the oven for 20-25 minutes. Cool and top with whipped coconut cream and sliced almonds.

Thank you Annika for the recipe!



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