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.
Looking for more healthy cake recipes? Try my healthy vanilla cupcakes, healthy chocolate fudge cake, and healthy strawberry rhubarb crisp.
Almond Flour Cake
Healthy Almond Cake Recipe made flourless with almond meal, refined sugar free with honey, and dairy free with whipped coconut cream. Light and tasty cake recipe with fruit.
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Servings: 10 slices
Calories: 189kcal
Ingredients
Optional Garnishes
- 14 oz can coconut milk full fat
- 3 tbsp icing sugar
- Berries like strawberries, raspberries and blueberries
Instructions
- 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.
Notes
- 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.
Nutrition
Serving: 1slice (plain cake) | Calories: 189kcal | Carbohydrates: 18g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 139mg | Potassium: 34mg | Fiber: 2g | Sugar: 15g | Vitamin A: 95IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg
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Delicious cake!
Lol, yes, plans always do change, for sure!
That cake! Looks so good I don’t dare to make it! Maybe if I cut the recipe down. I have 2 5″ pans. I wonder if it could translate scaled down and come out okay. I know I would devour the whole thing if it’s looking at me. I am like you with sweets, I don’t miss them, but once I start with sweet things, I have a really hard time putting on the breaks.
This is at least a healthy balance! I will try making a small recipe to enjoy now, then save it for our family summer reunion where there won’t be any leftovers.
Thank-you Olena, for another great recipe!
You can sure cut recipe in half. Didn’t occur to me cake pans come smaller. You are welcome.:) Have a great weekend!
Wilton makes inexpensive cake pans in so many sizes. Amazon should have them if you don’t have Michaels or Hobby Lobby craft stores.
This is 6″ but they come even smaller, also in square for fun!
http://www.amazon.com/Fat-Daddios-Anodized-Aluminum-6-Inch/dp/B001334UNQ/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1462200534&sr=1-1&keywords=6+cake+pan
This is one gorgeous cake! I’m the same way with desserts, I don’t have it – I don’t crave it. You have no idea how much I’d like a slice of that cake right now! You know, it’s kinda funny, but I always have “Napoleon ‘ s” plans for the weekend, but when the weekend comes, plans often change 😉
It’s like I am sitting and craving a nice meat kebab right now and watching my 8 lb chunk of venison completely frozen. It won’t happen till tomorrow. I know, my weekend is already looking different 24 hours later LOL. On Sunday we decided to explore Squamish.