Blueberry Almond Torte

(Post in collaboration with Ecomil. Opinions are, as always, my own)

Happy summer everyone!

It’s time to make the most of the abundance of ripe, juicy blueberries in the market to make one delicious cake. If you’ve read my last few posts, you’ll know by now I have a pretty serious thing for all things torte, especially when they’re almond-based, since almond flour makes them so so rich and moist, and I know know know we hate that world but god knows this torte is a pretty mOIST one and there’s no way around it.


Anyway. This cake? Or torte? However you want to name it, it doesn’t matter. I like going with torte because it makes me sound all grown-up and fancy, definitely not like the kind of person writing a recipe post on her pyjamas, with dirty hair in a very, highly questionable up-do. Anyway again, you know how easily I get carried away. So much for being all grown-up and productive yadda-yadda. This torte, let me tell you, is a pretty lovely one.

Slivered almonds, mate – don’t you think they can turn anything you put them on top of into a work of art? Drop a handful of them on top of what previously was a rather simple, but cosy torte and you’ve got yourself a top of the line dessert.

So fancy.

Then we’ve got them blueberries. Sweet, ripe, juicy and overall: amazing. Aren’t you the biggest fan of them? – how – But you get to sub any other fruit you fancy, from berries in all their shapes and forms (raspberries are brilliant as well), to summery stone fruits (can I get a hooray for peaches and plums?) or maybe even the likes of pears and apples, if you happen to stumble upon this recipe in the middle of wintertime.

(Sending hugs to my southern hemisphere friends, by the way!)

I’m keeping this torte plant-based by using flax seed eggs and using almond milk instead of dairy. When it comes to storebought plant milks, you can’t really go wrong with Ecomil’s range. The one I’m using today is their new almond milk, with a lovely, mellow almond taste and the perfect hint of sweetness. I also adore how it doesn’t have any unnecessary additives. All around a win win!

You can get it on their website, and also browse their incredible range with all of the new additions. All of them are fantastic!

Shall I leave you with the recipe now? It’s super easy to put together but I know you’re dying to, aren’t you? I hope you enjoy!

Blueberry Almond Torte

Blueberry Almond Torte


  • 230 grams all purpose flour
  • 100 grams almond flour
  • 5 grams ground flax seeds
  • 1 tbsp. water
  • 180 grams coconut sugar
  • 320 grams Ecomil almond milk
  • 75 grams coconut oil
  • 10 grams baking powder
  • 10 grams white wine vinegar
  • 2 tsp. vanilla extract
  • -
  • 200 grams fresh or frozen blueberries
  • 1 tbsp. flour
  • 50 grams slivered almonds


  1. Preheat oven to 180ºC (375F)
  2. Mix together flax seeds and water and put mixture aside to chill while you mix the batter.
  3. In a bowl, whisk together both flours and baking powder.
  4. Add in the flax seeds mixture, melted coconut oil, sugar, milk, vinegar and vanilla extract and stir until mixture is smooth.
  5. Grease a small to medium baking pan and pour batter inside.
  6. Mix blueberries with a tablespoon of flour and put them on top of the batter.
  7. Pour the slivered almonds on top.
  8. Bake for 35-40 minutes or until you insert a toothpick in the middle and it comes out clean.
  9. Enjoy!

I hope you guys like this one!

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