There have been several questions on what to do with the pulp left after making DIY almond milk.
In the past, I have added it to smoothies and muffins. Today, I decided to go even further and convert my Chocolate Condensed Milk Cake to flourless using some of the ground almonds.
This may not work for all because the almond meal left could be drier than my version . It’s a bit of trial and error, if you really squeeze all liquid from the ground almonds, baking time will be less. Since mine had a bit more liquid, the cake takes longer to bake. I also ground the almonds to the smooth consistency of nut butter after making the ‘milk’. To make this cake using this method, the remaining almonds should be smooth, not grainy!
Be prepared to let the cake bake for 45 to 60 minutes, depending on the amount of liquid in the ground almonds.
This is a dark chocolaty dense decadent cake. It is a one layer or half-size cake. The cake puffs up and deflates as it finishes baking, becoming a chocolaty decadent cake.
This cake is for those who really love dark chocolate!
Chocolate Flour-less Condensed Milk Cake
This is a cake that uses the leftovers from DIY almond milk
1/2 cup butter
1 tsp almond oil, optional
1/2 cup Granulated Stevia (or granulated sugar)
7 ounces fat free sweetened condensed milk
1/2 cup finely ground almonds (from making almond milk)
6 tbsp cocoa
3/4 tsp baking powder
1/4 tsp salt
1 tsp vanilla
1/2 tsp almond extract
1 tbsp powdered (confectioners) sugar, for garnish
1/4 cup semisweet chocolate chips
· Grease pan with shortening and dust with cocoa. After shaking pan to cover it, tap any additional cocoa into the bowl to mix into the cake. There should be no more than an additional teaspoon of cocoa.
· Preheat oven to 350 degrees.
· Beat butter and sweetener at high speed until fluffy. Continue mixing, adding in condensed milk and eggs. Beat in vanilla and almond extract.
· Mix cocoa and ground almonds, sprinkle in baking powder
· Gradually add cocoa/ground almonds as you continue mixing.
· Spread about 2/3 of batter in prepared pan. Sprinkle chips over, cover with remaining batter
· Bake 45 - 50 minutes or longer, if the top is still not firm
· Cool about 15 minutes in pan before turning out on to a serving plate. Dust with Confectioner's sugar using a sifter.
After cooling, store tightly wrapped on counter up to 24 hours or refrigerated or freeze.
Nutrition (as prepared): 186 calories, 12.7g total fat, 4.1g monounsaturated fat, 1g polyunsaturated fat, 0g trans fatty acids, <1g trans-monoenoic fatty acids, <1g trans-polyenoic fatty acids, <1g linoleic acid, 6.3g saturated fat, 75.4mg cholesterol, 108mg sodium, 167.9mg calcium, 249mg potassium, 13.9mcg folate, 203mg phosphorus, <1mg phytosterols, 0mcg lycopene, 10.9mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, 1.1mg vitamin c, 4.4IU vitamin d, <1mg zinc, 15.8g carbohydrates, 1.6g fiber, 14.2g net carbohydrates, 11.3g sugar, <1g fructose, <1g galactose, <1g glucose, <1g lactose, <1g maltose, <1g sucrose, <1mg stigmasterol, 4.5g protein, 6.2mg caffeine.
Even better two days later!
After making the almond milk, the remains were put thru the food processor for about 5 minutes. The result was creamy, minus the fat that went to the milk. The texture is similar to the nut butter minus the fat. So re-grind the remains, instead of throwing them out.
If, the cake appears wet near the bottom after baking, one of two things can be done, return it to the oven or place it in the microwave , uncovered for about 3 or more minutes on high, checking it carefully.
I was a little hesitant to do this post, but I know there are some who wonder if there is anything else to use the ‘almond pulp’ except smoothies or throwing it in the garbage.
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