Almond and Blackberry Torte

This is one of my favourite desserts. It’s truly scrumptious, easy to make and you can experiment using any fruit you like – so far, I’ve tried raspberries, blackberries and strawberries. (Let me know if you make something else work!)


  • 175g Ground Almonds
  • 175g Vegan Margarine
  • 175g Caster Sugar
  • 175g Self Raising Flour
  • 1 tsp Cinnamon
  • A splash of dairy free milk (You’ve kinda gotta eye ball this one!)
  • 1 tbsp Sunflower or Coconut oil
  • Fruit of your choice (enough to cover the base of your tin).


  1. Put ground almonds, sugar, flour and cinnamon in a mixing bowl.
  2. Melt the margarine (and oil if its solid) in a sauce pan.
  3. Add the margarine, oil and milk (around 2tbsps.) to the dry ingredients and mix well. (The mixture should be quite thick, not like a standard cake mixture. But if it seems to dry, add a little milk).
  4. Put half the mixture into a greased tin.
  5. Cover this layer with fruit. Then spread the rest of the mixture over the top.
  6. Bake in the oven for around 1 hour at 160°c.

TIP: Be sure to check the cake after 30/40 minutes, and if it starts to look brown, but isn’t cooked inside yet, cover with foil and continue to bake.

Best enjoyed warm with vegan custard or ice cream.

Almond and Blackberry Torte (5)

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