To prepare a gluten free and dairy free cake recipe first whisk together the eggs, spinach, herbs, chia seeds, vinegar, coconut oil and coconut cream until completely smooth. Leave to stand for 15 minutes to thicken.
Heat the oven to 180°C (160° fan). Line a 20cm x 8cm| 7" x 3" loaf tin with non-stick baking paper so that it hangs over the sides.
Stir together the dry ingredients until well combined.
Add the dry ingredients to the wet ingredients and mix briefly to a thick porridge consistency. If the mixture is too thin, stir in more ground almonds.
Put into the tin and bake for 30-35 minutes, until a skewer inserted into the centre comes out clean.
Cool in the tin for 10 minutes before slicing.
Garnish the gluten free and dairy free cake with rocket.