Honestly, there is a reason I don’t bake. If I start experimenting with baking I just know that I will be eating non-stop. Eating is a part of my job. Like with this flourless almond cake recipe – I swear me and Alex ate most of it when I first made it for Easter. Yes, it is a healthy almond cake but it is still sugar and a cake. I ain’t gonna fool myself. I can’t stop with desserts so I trained myself better not to start at all. Plus I LOVE fruit so much that it keeps my sweet tooth completely satisfied. Plus wine. Gotta leave some room for wine.
However, once in a while I get an urge to create a cake and nothing will kill it until l make one. And that is OK. Once in a while, it is fine, especially for special occasions.
I also want to mention when I do not eat desserts I do not crave them. So, I am not suffering at all once I go through the withdrawal process.
I first baked with almond meal and eggs these berry almond muffins last summer. I instantly fell in love with their delicate light texture and nutty taste. I did use a cup of whole wheat flour where as this honey almond cake recipe is completely gluten free.
I made sure to whip up the eggs to a fluffy texture. I am not a scientific baker so can’t tell you exactly why you need to do that but my grandma always did when she was baking airy light desserts. Plus, fluffy eggs means chewy cake edges.
You will need 2 cake pans lined with cut out unbleached parchment paper circles and sprayed well with cooking spray. This step is very important as it ensures easy release of the cakes. Cake pans are cheap and although they are non-stick coated which I avoid but I can’t find any other ones. I thought one time won’t hurt us. So, you definitely need 2 cake pans to make this honey almond cake recipe.
You can use any fruit you have on hand. I am saying that because fruit season is upon us and don’t worry if it is cherries, peaches or berries that you have access to. Just slice or dice them and voila.
Now, I had very bad luck with whipping coconut cream lately. I always used to say that Thai Kitchen full fat coconut milk is the best for these purposes. Well, the last 2 cans I bought were not good – cream wouldn’t whip but rather separate into fat and liquid. I tried and I know how to whip the coconut cream. Weird.
So, I ended up with less coconut cream as I should have but whatever. Cake tasted super delicious! The combination of cream with strawberries was out of this world! We had it with tea and friends. My oldest one ate 2 huge slices. Boys love fruit and berry cakes.
What are you up to this weekend? Since we have no hockey (emoji for this feeling doesn’t exist yet) I plan on going to a home show, making donuts and playing Uno (game my 9 year old just introduced me to – don’t laugh – I’m an immigrant) – all with the kids. For myself, I plan not to eat or drink any sugar, do a quick HIIT workout, sleep in, read and garden. I bet I will go for a walk or all of us will do a bike ride. Maybe meet a friend wth her kid in a park?! Go shopping for photography props?! OMG, maybe I will attack a few garage sales?! Now I am excited. As we used to say in Ukraine – plans as big as of Napoleon’s. But I’m talking about a 3 day weekend because I don’t work on Fridays (yay!).
Weather is supposed to be fabulous. Perfect for making and enjoying this honey almond cake on your patio or a balcony. Talk to you on Monday when I present you with the BEST spinach salad you will ever try. Forget spinach and strawberries.Print
Healthy Almond Cake
- Place can of coconut milk in a fridge overnight.
- Place 2 cake pans bottom down on top of unbleached parchment paper, circle with a pen and cut out 2 rounds. Place rounds inside the cake pans and spray well with cooking spray, including the sides. Preheat oven to 350 degrees F.
- In a large bowl, add eggs and beat with a mixer until very fluffy. Add honey, vanilla, baking powder, and salt; beat until well combined. Add almond meal and mix well with a spatula.
- Divide batter between 2 cake pans and bake for 20-22 minutes or until a toothpick inserted comes out clean. Remove from the oven and let cool in pans for an hour or so. Using a flat spatula carefully separate edges of the cake from a pan and transfer to a cooling rack to cool off completely.
- Flip can of coconut milk upside down and open. Drain the liquid on top and transfer cream into a medium bowl. Add a touch of vanilla and beat with a mixer until fluffy.
- To assemble the cake, place carefully one cake on a serving platter and top with sliced strawberries. Then top with half of the whipped coconut cream. Place second cake on top and press gently. Decorate with remaining cream and fruit as you wish.
Storage Instructions: Refrigerate covered for up to 3-4 days.
Nutritional Info (without fruit)
Servings Per Recipe: 10
Amount Per Serving = 1 slice:
Total Fat: 24.0 g
Cholesterol: 86.0 mg
Sodium: 139.0 mg
Total Carbs: 20.6 g
Sugars: 14.3 g
Dietary Fiber: 3.6 g
Protein: 11.1 g
WW Points+: 9