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Almond Cake

I’ve been thinking about making this cake for probably about a month.  It is incredibly moist. This cake is a blank canvas for any kind of topping you’d like. The possibilities are endless. I’m thinking either an apple-cranberry sauce or maybe a banana-caramel sauce. What do you think? I’ll let you know what I decide for this time.

  • 3/4 c butter  (softened)or ghee
  • 3/4 c honey granules
  • 4 eggs
  • 1/2 c almond milk (see website)
  • 1 tsp pure vanila extract
  • 1 1/2 c almond meal/flour finely ground
  • 1/2 c coconut flour
  • 1/4 tsp sea salt
  • 2 tsp baking powder

Preheat oven to 350 degrees. Grease a 9×13 inch cake pan. Cream together butter and honey granules until smooth. Add in eggs, one at a time, and beat until fully blended. Add almond milk and vanilla; mix until combined.

In a separate bowl, combine flours, salt and baking powder. Wisk all the dry ingredients so that they are well incorporated. Stir dry ingredients into wet ingredients. Beat until creamy. Spread batter in prepared pan and bake for 30 minutes. Serve with your choice of topping. Eat. Enjoy.


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