ALMOND CAKE
This exceptional dessert, is amazing for any occasion. Minimal ingredients, easy prep time with great results it’s pretty much a win win situation. This is a nutty, moist, light and beautifully made dessert. Impress your guest or family and friends with this recipe. Bon Appétit
Ingredients
Serves 6
1 Stick of unsalted butter 4oz.
[ room temperature butter]
1 cup granulated sugar
[ Monkfruit granulated sugar or Swerve sweetener sugar for your sugar-free healthy options]
4 Large eggs
½ cup almond milk or regular white milk
[oat milk or soy milk can be used]
1 Tablespoon of vanilla extract
1 ½ Cups almond meal/flour
½ Cup coconut flour
2 Teaspoon baking powder
Cooking oil spray [optional]
Tools
9x13-inch Cake Pan
Stand Up Mixer Use Whisk Paddle
Medium Bowl
Spatula
Parchment Paper
Cookie Sheet
[optional for cake pan stability when taking it out of the oven]
Preparation
- Preheat your oven to 350°F
- In your mixer bowl add in your butter and sugar; using your whisk paddle place it on your mixer and cream both ingredients until smooth.
- In the same mixer bowl, add in the eggs preferably two at a time and whisk until all is combined.
- Pour in your milk of choice and vanilla extract and whisk once again until all is combined.
- In a separate medium bowl combine the almond meal, coconut flour and baking powder. Mix with a fork and set aside.
- Start by placing your dry ingredients into the wet ingredients slowly. Each time you pour the dry mix into your wet mix; whisk again and stop to pour more dry mix into the wet mix. Repeat until the thick and creamy batter is formed.
Notes - To grease the pan I personally like using the leftover butter packaging to spread on the pan on all sides and then I finish it off with cooking spray all over.
- Spread the batter evenly into a greased [see notes] parchment paper lined 9x13-inch cake pan and bake for 35 - 40 minutes, the time will fluctuate depending on your oven.
- Once the cake bakes let it cool at room temperature for 10 - 15 minutes. Once cooled add the top of the cake with my cinnamon strawberry coulis sauce and fresh berries or simply decorate as you’d like.
Serve and enjoy!
HOW TO MAKE CINNAMON STRAWBERRY COULIS
1 lb. Strawberries
[rinsed, hulled and chopped or cubed into medium chunks]
1/3 Cup of granulated sugar or a sugar free substitute like Monkfruit or Swerve sweetener
1 Tablespoon of lime juice [1/2 Lime]
2 Sticks of cinnamon [the bark]
PREPARATION
- In a medium saucepan combine the chopped or cubed strawberries, 1/3 cup of sugar, 1 Tbsp of lime juice and the 2 sticks of cinnamon.
- Place over a medium heat and bring it to a boil, you can stir this occasionally.
- With a fork or a potato masher carefully mash them, I like doing this to make the sauce chunkier; but this is optional.
- Reduce heat to low and simmer for 10-15 minutes or until the sauce thickens, please remember to stir occasionally and to remove the cinnamon sticks before serving or plating.
- Remove from the heat and cool to room temperature.
- Use as desired!
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