Golden Milk Almond Cake

Warming & Grounding


Gluten-Free | Anti-inflammatory | Heavy

Time & Season

Autumn – Winter


All the wonderful properties of Golden Milk, in a cake form? Yes, please! This gluten-free, paleo, vegan, and ketogenic cake is rich, spicy, and anti-inflammatory.

Serves 8 pieces

1.5 cups almond flour
1 egg (or 3 tbsp ground flaxseeds)
2-3 tbsp water
1/4 cup granulated sweetener of choice (coconut sugar, erythritol, or Jaggery)
A pinch of salt
1 tbsp turmeric powder
1.5 tsp cinnamon powder
1/2 tsp ground ginger
1 tsp cardamom powder
1 packet of baking powder
2 tbsp vanilla extract
1/3 cup almond or coconut milk
1/3 cup coconut oil


Preparation Method:
– Preheat the oven to 170°C
– Add all the ingredients except for the nut milk into a mixing bowl, and mix well.
– Start incorporating the nut milk (a small amount at a time), until the mixture turns into a firm batter, not a firm dough, nor a thin pancake-like batter. Something similar to a moist cookie batter that you can scoop out.
– Pour the mixture into a small loaf pan, greased with a little bit of coconut oil. Bake for 50-60 minutes.
– Leave the cake to cool down completely before serving. Garnish it with toasted slivered almonds.

Kapha individuals should eat them in moderation