Cocoa cinnamon almond porridge cake

An innovative porridge

Ingredients (for 1 cake)

  • 60g di Ambrosiae Porridge Dark Chocolate Chia
  • 10g coconut butter
  • powdered cinnamon, a generous sprinkle
  • 1/2 teaspoon baking powder
  • 50ml soy milk
  • 80g mashed banana
  • slivered almonds and blanched almond butter, for decoration






Melt the coconut butter, in a cup, combine the Ambrosiae porridge mix, the soy milk and the mashed banana. Mix well and pour the melted coconut butter over the top. Add the baking powder and sprinkle with cinnamon.

You can cook the cake in the cup containing the mix or in a microwave-safe silicone mold.  Cook at full power for 3-4 minutes. Open the microwave every minute and check to see if the cake is cooked (cooking times vary from oven to oven).

When finished, allow the cake to cool, then turn it upside down and enjoy it with slivered almonds and almond butter.

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