Almond pulp and homemade almond milk cake
Almond pulp and homemade almond milk cake is a medium French recipe that serves 8. 180 calories per serving. Recipe by Hervé Cuisine on YouTube.
Prep: 3 hrs | Cook: 30 min | Total: 3 hrs 45 min
Cost: $5.35 total, $0.67 per serving
Ingredients
- 200 g Whole almonds (with skin) (Soak 2‑3 h then drain)
- 1000 ml Filtered water (Fresh water, filtered for almond milk)
- 0.5 g Fleur de sel (A pinch)
- 30 ml Agave syrup or honey (About 2 tablespoons, adjust to taste)
- 5 ml Vanilla extract or paste (1 teaspoon)
- 3 Fresh eggs
- 100 g Unsweetened applesauce
- 30 g Brown sugar (About 2 tablespoons)
- 150 g Wheat flour
- 5 g Baking powder (1 teaspoon, optional for extra rise)
- 1 Banana (for decoration) (Small, thinly sliced)
- 20 g Crushed almonds (For a gourmet touch)
Instructions
Soak the almonds
Place the almonds in a bowl, cover with filtered water and let soak for 2 to 3 hours. Then drain.
Time: PT2H30M
Prepare the extractor
Assemble the Urum H310a extractor, close the lid and place the collector on the other side to collect the pulp separately from the milk.
Time: PT5M
Blend the almonds with the liquids
Pour the drained almonds, 1 L of filtered water, the fleur de sel, agave syrup and vanilla extract into the extractor. Run the program until you obtain an opaque liquid.
Time: PT5M
Separate the milk from the pulp
Once the cycle is finished, collect the almond milk in the designated container and the almond pulp in a separate bowl.
Time: PT3M
Quickly clean the extractor
Rinse the extractor parts under tap water and wipe with a clean cloth.
Time: PT5M
Prepare the cake batter
In a large bowl, beat the 3 eggs, add the brown sugar and applesauce. Mix until the mixture is homogeneous.
Time: PT5M
Incorporate the dry ingredients and almond pulp
Add the flour, baking powder and reserved almond pulp. Mix with the spatula until you obtain a smooth batter without lumps.
Time: PT5M
Pour the batter into the pan
Lightly grease a 16 cm pan, pour the batter in and smooth the top with the spatula.
Time: PT2M
Bake
Bake the cake for 30 minutes at 180°C. Check doneness by inserting a knife tip: it should come out dry.
Time: PT30M
Temperature: 180°C
Cool and unmold
Let the cake rest 10 minutes in the pan, then unmold onto a rack to cool completely.
Time: PT10M
Final decoration
Place a thin banana slice on top, sprinkle crushed almonds and drizzle with a stream of agave syrup if desired.
Time: PT5M
Nutrition Facts
- Calories
- 180
- Protein
- 6 g
- Carbohydrates
- 25 g
- Fat
- 5 g
- Fiber
- 3 g
Dietary info: Vegetarian, High protein, Low fat, low-calorie, very-low-calorie, low-fat
Allergens: Almonds, Eggs, Gluten
Ingredient Substitutions
- Instead of Whole almonds (with skin): Cashews, Hazelnuts, Oats (for milk)
- Instead of Fleur de sel: Sea salt
- Instead of Agave syrup or honey: Honey, Maple syrup
- Instead of Vanilla extract or paste: Vanilla bean, Vanilla powder
- Instead of Fresh eggs: Flax egg (for veg version)
- Instead of Unsweetened applesauce: Pear puree, Plain yogurt
- Instead of Brown sugar: Coconut sugar, Honey
- Instead of Wheat flour: Almond flour, Rice flour
- Instead of Baking powder: Baking soda + vinegar
- Instead of Banana (for decoration): Kiwi slices
- Instead of Crushed almonds: Pecans, Hazelnuts
Equipment Needed
- Urum extractor model H310a
- Mixing bowl
- Whisk
- Silicone spatula
- 16 cm cake pan
- Oven
- Cooling rack
- Knife
- Measuring spoons / scale
- Milk collection container
Critical Steps — Do Not Skip
- Blend the almonds with the liquids
- Separate the milk from the pulp
- Incorporate the dry ingredients and almond pulp
- Baking
Chef Tips from the Video
- Use unblanched almonds to retain nutrients and the natural color of the milk.
- Add a pinch of cinnamon to the batter for a subtle spicy note.
- Serve the cake with a drizzle of honey and some red berries for extra freshness.
Troubleshooting
Almond milk is too thick
Add cold filtered water, 30 ml at a time, until the desired consistency is reached.
Cake is too dense
Check that the baking powder is still active and incorporate a little more flour or add 1 teaspoon of baking soda.
Almond pulp sticks to the extractor
Rinse the parts immediately after each use and use a silicone spatula to detach the pulp.
Storage
Refrigerator: Almond milk keeps 3‑4 days in an airtight bottle. The cake lasts 5 days in the refrigerator, well covered.
Freezer: The cake can be frozen for 2 months, wrapped in cling film then in a freezer bag.
Room temperature: Almond milk should not stay at room temperature more than 2 hours. The cake can stay 1 day at room temperature if consumed quickly.
Make-Ahead Tips
- Prepare the almond milk the day before; it keeps 3‑4 days refrigerated.
- The cake can be baked ahead and gently reheated before serving.
- Store the almond pulp in an airtight container to use in other recipes (cookies, pancakes).
Last updated: August 20, 2026
