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.
Almond Flour Cake
- 14 oz can coconut milk full fat
- 3 tbsp icing sugar
- Berries like strawberries, raspberries and blueberries
- Place can of coconut milk in the fridge overnight if making "whipped cream".
- Preheat oven to 350 degrees F. Place cake pan on parchment paper, circle with a pen and cut out the round. Grease bottom and sides of the pan with butter or coconut oil really well. Place round inside the cake pan and grease it too.
- In a large bowl, add eggs and whisk well. Add maple syrup, vanilla extract, baking soda, and salt; whisk until well combined. Add lemon zest and whisk.
- Add almond flour and mix with spatula until well incorporated.
- Pour batter into previously prepared cake pan and bake on the middle rack for 23-25 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool in a pan for an hour or so. Using a flat spatula carefully separate edges of the cake from a pan and transfer to a cooling rack. If you are decorating with coconut cream cake has to cool off completely. If not, sprinkle with icing sugar or not, cut into 10 slices and enjoy.
To Make Coconut "Whipped Cream"
- Flip can of coconut milk upside down and open. Drain the liquid on top and transfer cream into a large bowl. Add powdered sugar and beat with a mixer until fluffy. If it's too thin, refrigerate for another hour.
- To assemble the cake, top it with whipped coconut cream and berries. Also mint leaves garnish looks pretty.
Store: Refrigerate covered for up to 3-4 days.
Freeze: You can freeze cake tightly wrapped in a few layers of plastic wrap for up to 3 months. Thaw on a counter for a few hours.
- Do not use springform pan: I highly recommend no to do it because it deforms the shape of cake and makes it very thin looking.
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