almond pulp chocolate cake

You might think that having an afternoon snack of chocolate cake would be less healthy than having an egg plus a banana and a few almonds. However, in this instance you would be wrong, because they are exactly the same! This almond pulp chocolate cake could even be eaten for breakfast it’s that good!

This recipe uses almond pulp, the leftovers from making homemade almond milk and it often ends up in the bin. It’s difficult to work with because it absorbs whatever moisture it comes in contact with, plus it can take hours to dry it out in a dehydrator or in an oven. So if you’re looking for a quick, easy, healthy and tasty way to put that pulp to use, then try this spongy, light chocolate cake.


  • Makes 1 loaf, serves 5
  • Total prep and cooking time 30-40 minutes
  • Gluten free
  • Dairy free
  • Sugar free
  • Paleo
  • Low FODMAP (Limit intake to no more than 1 serve at a time (it's easy to do!) – as per guidelines in the Monash University Low FODMAP Diet App)


  • 2 large bananas
  • 3 eggs
  • 1/2 cup almond pulp (not dried)
  • 2 tablespoons cacao
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon apple cider vinegar
  • 1/2 teaspoon baking (bicarbonate) soda
  • Optional (1 tablespoon maple syrup)


  1. Preheat a moderate oven and line a loaf tin with baking paper
  2. Using a fork mash the bananas in a bowl
  3. Whisk the eggs into the mashed banana and then the almond pulp
  4. Add the cacao, vanilla, apple cider vinegar, baking soda and maple syrup (if used) and whisk again until combined
  5. Pour this into the tin and bake for 20-30 minutes until spongy and brown on top and a skewer comes out clean