Almond Flour Cake

Almond Flour Cake

Nut flour cakes are often dense and heavy, but this almond flour cake is light and fluffy. It’s delicious, and why wouldn’t it be, with all that nutty goodness and honey sweetness. Despite containing just 1/2 cup honey, this almond flour cake is delightfully sweet, yet it’s healthy enough to serve as breakfast… at least occasionally.

Almond Flour Cake
 
Prep and Cool time
Cook time
Total time
 
Recipe type: Breakfast, Dessert, Gluten-Free, Paleo
Yield: 8 slices
Ingredients
  • ½ tablespoon butter or coconut oil for pan
  • 4 large eggs
  • ½ cup honey
  • 1 tablespoon vanilla extract
  • 1½ cups blanched almond flour
  • ½ teaspoon kosher salt
  • ½ teaspoon baking soda
Instructions
  1. Preheat oven to 325 degrees F. Generously grease a 9-inch glass pie plate with butter or coconut oil.
  2. In a large bowl, lightly whisk the eggs. One by one, gradually whisk in the honey, vanilla, almond flour, kosher salt and baking soda.
  3. Use a spatula to transfer the batter onto the prepared pie plate.
  4. Bake until puffy, browned and set, and a toothpick inserted in center comes out clean, 30-35 minutes.
  5. Cool the cake, in the pan on a cooling rack, to room temperature, about 30 minutes, then slice and serve. I keep leftovers in ziploc bags in the fridge, warming them very briefly in the microwave (10 seconds per slice) before serving.
Notes
If using unsalted butter, try adding ¼ teaspoon kosher salt when you add the baking soda to the batter.
Nutrition Per Serving
Serving size: 1 slice; Calories: 231; Fat: 13g; Carbohydrates: 22g; Sugar: 18g; Sodium: 192mg; Fiber: 2g; Protein: 7g

Almond Flour Cake

More Healthy Recipes:

Share: Pin on PinterestShare on YummlyShare on FacebookTweet about this on TwitterShare on Reddit