A no-fuss snack cake you’ll crave – we’re excited to share another gem from Rachel Riggs’ inspiring new cookbook, In Good Health. Changing your diet can be tough without the right tools. Anyone can white- knuckle it through a couple of weeks (cabbage soup diet, anyone?), but for lasting change, you need food you actually enjoy. And if sweets are your weakness, don’t worry, we’ve got your back. These cakes are game-changers. They’re unfussy, one-bowl wonders that come together in minutes – no mixer required. Made with almond flour and maple syrup, they help support stable blood sugar and keep you feeling full longer. They’re naturally free of gluten, dairy, and refined sugar – but trust us, no one at the table will miss them. All the flavor, none of the sugar-crash.

SERVES 8

Ingredients:

2 1/2 cups (260 g) super-fine blanched almond flour

3/4 cup (75 g) finely shredded unsweetened coconut

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon pink salt

4 large eggs, room temperature (see Note)

2 tablespoons melted coconut oil, plus extra for greasing

2/3 cup (210 g) pure maple syrup

11/2 teaspoons almond extract

5 oz (142 g) coarsely chopped dark chocolate (see Note)

1/2 cup (62 g) sliced almonds, for the topping

Method

Preheat oven to 350°F. Grease a 9-inch (23-cm) nonstick springform pan and line the bottom with a parchment paper round. In a medium mixing bowl, whisk together almond flour, coconut, baking powder, baking soda, and salt, breaking up any lumps. Add the eggs, coconut oil, maple syrup, and almond extract and whisk until the ingredients are well combined and the batter is smooth.

When you get to the chocolate, swap your whisk for a rubber spatula and fold the chocolate into the batter until it’s evenly distributed. Pour the batter into the springform pan and spread it toward the edges. Tap the pan on the counter to level the batter. Sprinkle the sliced almonds evenly over the top, with the goal of covering all the batter. Bake on the centre rack for 30 minutes. Cool before transferring to a serving plate.